Easy

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.

Keeping some blueberries whole in these ice pops results in unexpected, surprising bursts of sweet, fresh flavor.

There's no need to make homemade ice cream when blueberry jam ups the flavor and the presentation.

Massaging the greens both softens and seasons them before grilling.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

White miso is the mildest and sweetest type, which is why it’s called for in this quantity.

Try this delicious variation on the traditional vanilla-and-espresso dessert.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

When late-season and bruised tomatoes show up at the market, stock up.

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

This kimchi stir-fry is instant comfort in a grain bowl.

This foolproof dinner requires just enough "real" cooking that you can call it homemade.

Turn a can of beans into a hearty, healthy dinner in minutes.

A dinner-friendly riff on a bagel with lox and cream cheese. If you’re not feeling the smoked salmon, simply omit it. 

Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

If you have a really ripe, gorgeous watermelon, you may not need any sugar at all.

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.