Easy

The tastiest rice is seasoned sushi rice.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

Leftover basmati rice gets gussied up with earthy fried mustard seeds and curry leaves, sweet caramelized, crunchy peanuts, and spicy chiles.

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.

If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.

In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.

Say it with us: No more squishy, bland summer squash!

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

Pure homemade birthday love. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

No more excuses for store-bought salad dressing.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.

Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious.