This light pasta salad is tossed with ginger-scented roasted tomatoes, charred snap peas and scallions, and plenty of fresh spring and summer herbs.
Author: Yotam Ottolenghi
Vegetable Frittata with Asiago Cheese
Author: Bonnie Sanders Polin, Ph.D,
Author: Odessa Piper
The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo-the ideal foil for ripe summer tomatoes and salty bacon.
Author: Molly Baz
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
Author: Rick Tramonto
Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.
Author: Andy Baraghani
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
Author: Andy Baraghani
This simple, healthy dish is a showstopper-it's a big colorful stack of summer flavors.
Author: Marina Delio
This riff on sesame noodles features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they're a great alternative to wheat noodles.
Author: Cheryl Slocum
Author: Shelley Wiseman
Author: Julian Marucci
Almost any sauced pasta will work will here: marinara! puttanesca! carbonara! The only sauces not invited are cream-based ones-sorry, Alfredo.
Author: David Tamarkin
This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.
Author: Lukas Volger
This salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi, or paneer.
Author: Kendra Vaculin
Author: Ruth Cousineau
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
The traditional Italian-American dish gets a halal twist.
Author: Yvonne Maffei
Author: Deborah Madison
Author: Jean Georges Vongerichten
Palizzi Social Club in Philadelphia gets very thin-cut rib eyes on the bone. But for us mere mortals, a boneless rib eye is your best bet, plus it's easier to serve family-style.
Author: Chris Morocco
Author: Rebekah Peppler
Author: Andrea Albin
Author: Donna Hay