Easy

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.

“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

If you’d like, let the croutons sit in the pepper mixture until the bread is fairly soft; it’ll soak up the flavorful dressing.

An anchovy fillet and some fish sauce mimic fermented kimchi's slightly funky undertones, but they won't hit you over the head with fishiness (we promise).

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

Sauté whatever leafy greens you like or happen to have on hand; it’s an ideal way to use up those slightly past their prime.

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

...about what to do with a can of cannellini beans. And we came up with 12 easy, awesome recipes, from white-bean fritters to jalapeno flautas

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

We developed this thick, garlicky yogurt sauce sprinkled with tart sumac to pair with eggplants that had been roasted directly on a bed of hot coals. They get so smoky and silky, that this cold, creamy sauce paired perfectly—especially when served with grilled naan. That said, you can use it on just about anything. Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.