Basically

Vinegary hot sauce? Fermented? Garlicky? Ultra-spicy? There's a right answer.

Now's not the time to dilly-dally!

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

Never suffer through dry, chalky, stringy salmon again.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

You don’t need to stand over the stove to create rich, comforting red sauce.

This butter makes everything better. Let us clarify.

Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.

All the things you love about a classic puttanesca (salty! briny! olive-y!), but above-90-degree-friendly.

Hot noodles? During Rent Week? In this heat? Hell no.

Searing is overrated.

No stinky kitchen. No splattering oil. No razor-thin edge between over- and under-cooked.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time.

When the summer heat won't stop, it's time for rum.

Embrace the dip-as-dinner lifestyle, starting with this sweet and sour eggplant number.

It's called the Ideal Meat Formula. Look it up.

No, it's not a made-up Italian-American pasta dish.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

You don’t need the goofy oversized grill tools they’re always hawking at the hardware store—here’s what to buy instead.

There are two types of charcoal (yes, two!) and two totally different uses.