Easy

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

Prepare your pita chips.

A beer cocktail for whiskey lovers, starring Highwest Campfire, a cold lager, lemon juice, and simple syrup.

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

A simple summer side dish that goes with everything you’re grilling.

A delicious alternative to chimichurri to go alongside your grilled steak (or whatever!).

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

A kicky chile-lime dressing wakes up your weeknight salmon.

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

No tough strips of dry meat here.

If you have a wok, gold star goes to you! Use it!