Summer

Steam a mixture of corn, green beans, and tomatoes in a foil pouch alongside butterflied trout for an easy one-sheet-pan dinner.

This dish—both a backyard staple and street food treat in the Philippines—is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.

It’s pie without baking and an ice cream sundae without the fuss (not to mention the salted coconut crust). We call that a win-win-win.

Wake up grilled chicken by glazing it with a sweet-and-tangy barbecue sauce, and pairing it with a salad of grilled onions, raw tomatoes, and pickled green beans.

Beef tenderloin is precious enough to baby on a two-zone grill: Sear it over high heat, then transfer it to the cooler side and turn it often to hit a perfect medium-rare.

Topped off with a simple raw corn salsa, these patties are a crowd-pleasing and low-maintenance summer dinner.

This cobbler riff is made with a biscuit-like dough that gets rolled out, scattered with juicy blackberries, and then spiraled into a log.

Don’t skip the vodka. It will give the sorbet a smoother, less icy texture.

Cardamom, pistachios, and lemon add a vibrant twist to this seasonal, jewel-toned dessert.

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.

Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A marinated green bean salad is a perfect crunchy accompaniment.