Summer

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

There's no summer food like a Caprese salad. And no Caprese salad is easier to transport than this version.

When you need a sugar rush, you'll always have a dessert on hand.

Juicy, fruit-filled pies call for a baked-through bottom crust.

When the temperature spikes, and all you can think about it spending time outside, these sandwiches will be there for you.

These pickles are a must-have accompaniment for BA's Best Fried Chicken Sandwich…though they’re pretty amazing on their own as a snack as well.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

Late summer means a true bounty of fresh fruits and veggies at your farmers' market. Here are three seasonal recipes to inspire you to make the most of it.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

The cocktails and good times flowed at our Summer Spritz Soirée.

A jam is only as good as its mason jar. Here's what we keep in our preserving tool box.

Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.

You love peak-season fruits. They love you back. And you should absolutely preserve them so you can feel the love all year round.

Learn how to jam, pickle, infuse, dry, and ferment (it’s simple, really!).

Open-air cooking bliss is just a simple—but insanely powerful—backyard propane burner away.

Summer blazes on, which means we're inviting eggplant, tomatoes, and corn to dinner tonight.

Fermenting produces some of the best flavor—and it's a cinch to do at home.

In episode 20 of the Bon Appétit Foodcast, senior editor Julia Kramer, food director Carla Lalli Music, and associate digital food editor Rick Martinez discussing cooking (more like not cooking) in the summer.