Easy

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.

This simple, moist banana bread recipe can also be baked in three small (5¾x3¼”) loaf pans, which is how you’ll find them at Julia’s stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

Save any leftovers and tuck them into sandwiches or fish tacos.

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.

This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

The bacon fat is an obvious bonus to the crunchy texture in this roasted chickpeas recipe.

The Gin and Tonic is swinging again, thanks to new distillers who have made gin cool. And it doesn't get more classic than this recipe.

Preserve summer's golden ears of corn by pickling it in a spicy brine.

An aggressively seasoned marinade delivers big flavor.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

Try this zesty seasoning sprinkled over watermelon or mango.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.