Easy

White fish bathed in a silky scallion-ginger butter. What else do you need to hear?

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

If you love the sour-salty-sweet Thai green papaya salad, you’ll love this peak-summer version made with tomatoes and cucumbers.

A no-bake icebox cake with fresh raspberries and smooth caramel cream to help you beat the summer heat.

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

A craveable, shareable, crowd-pleasing pie for every summer picnic and party.

Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.