Easy

This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

A power lunch for grown-ups and kids alike.

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.

For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he’s got.

This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

Use very ripe—even overripe—tomatoes; they’ll give up even more juice.

“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

All chiles vary in heat, so choose wisely!

This vinegary hot sauce will mellow with time; make it the day before for a little less spice.

Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Never met a corn fritter recipe we didn’t like, and we love this one.

Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.

For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.