Easy

Growing up, my mum would make these moong dal dosas often. I love their vibrant green color, but they're also deeply flavorful and extremely nutritious, thanks to the mung beans and spinach. 

The zest and juice of lime and lemon deliver a simple but powerful flavor-packed punch to this everyday staple.

In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant.

Saffron’s deep crimson threads add an intense sunset-orange hue and rich aroma to whatever it touches, but the downside is that it’s very expensive. This dish from recipe developer Yasmin Fahr uses a saffron technique taught to her mother by her mother and then passed on to her. By gently grinding the saffron threads, then mixing them with water, you can create a saffron liquid that makes a little bit of the expensive spice go a longer way (and it helps the threads dissolve better). If you don’t like fish skin, it’s easier to remove after you cook it.

These sautéed tomatoes are rich, silky, and endlessly versatile. 

This impossibly smooth, thick, saffron-studded treat is yogurt in its dreamiest, creamiest dessert form.

A dream came true: Cookies and cream meets black sesame ice cream.

Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.

These impossibly creamy and saucy one-pot lima beans are richly flavored from smoked turkey tail.

Summer’s most accessible cocktail is much like the season itself: easy, relaxing, refreshing, sunny, and filled with fruit and flavor.

This beautifully swirled no-churn ice cream has berries and cream vibes.

This no-churn ice cream is tangy, lime-y, and maaaybe even healthy.

You’ve heard of fully loaded baked potatoes, right? RIGHT? That’s what we’re doing with these grilled eggplants.

Grilled corn tends to get dried out, but when you let it steam in a cooler, the kernels burst when you bite into them.

Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.

Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

All the flavor firepower of your favorite condiments unites in this no-cook stir-together sauce that is the perfect match for any grilled steak.

This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints.

Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

This barbecue chicken has the crackliest, stickiest skin.