Summer

For the very best results, brine the chicken, sear it over the flames, and finish cooking it on the other side of the grill before tossing with a robust vinaigrette.

Step up your marinade game by soaking lamb chops in tart pomegranate juice and tenderizing kefir. The chops will develop a beautiful caramelization during grilling, thanks to the natural sugars in the marinade.

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish.

Take down the temperature of a classic hot toddy and turn it into a refreshing summer tipple: a seasonal mix of tea, citrus, spices, and rye whiskey.

These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers. We guarantee they'll be the sleeper hit of your next party spread.

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.

Searing scallops in the amber-hued fat rendered from cooking chorizo results in a gorgeously caramelized crust and gives the shellfish a wonderfully smoky flavor.

Whatever fruit you have on hand—pears, berries, figs, grapefruit—will fare beautifully in this sheet cake, which is as good for breakfast as it is dessert.

Imagine a mash-up of cinnamon toast, bread pudding, and pie. Now grab whatever fruit you have lying around (from berries and stone fruit to apples and pears) and make it.

Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold them into pasta, top toast, or serve beside any grilled main.

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Fairy tale eggplants are sweet, creamy, and never too seedy. Use them if you see them. They get simply roasted here, then served over a creamy cashew sauce that’s brightened with lime juice—make the sauce once, and you’ll want to use it on roasted vegetables year-round.

If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.

Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.

Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.