Summer

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

Skirt steak is inexpensive, versatile, and crazy tasty. It also cooks in a flash, which means it's tailor-made for grilling—and for leftovers

Here are 10 great farm and cooking camps that are still accepting applications around the country

It's too nice out to spend all day at the stove. Choose quick-cooking proteins like scallops and skirt steak, then add summer's best produce.

At Bon Appétit, we're working all summer to make an awesome magazine (and website). But come Thursday afternoon, we're cutting loose with beer on ice

How to throw a big, ambitious summer party, from choosing a wine to grilling meats to providing stimulating entertainment

Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.

Ice pops. Paletas. Even Popsicles (brand name alert!). Whatever you call these frozen, fruity treats on a stick, they made our sticky, endless childhood summers even better.

Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.

This non-alcoholic summer drink is perfect for an all-day hang.

Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust. 

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.

Watch the video and learn how to make this recipe.

“Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata.” –Alison Roman, senior associate food editor

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager

“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor

This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.

Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.