Easy

This salad is inspired by Chinese dish lao hu cai, otherwise known as tiger salad. Unripe plums, nectarines, or peaches marinate in a spicy dressing and get tossed with crisp celery and herbs.

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen.

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. 

Grated cassava takes the place of flour in this classic Filipino cake, which soaks up the rich coconut milk, and lends a sweet, nutty flavor and a sticky, chewy texture.

As wild as it may seem, pour hot water over peak summer fruit and batter before sliding the lot into the oven for cobbler with an extra-crackly, extra-satisfying crust.

This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.

This mango achaar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas.

Keep the mushrooms whole or in large pieces (so they don’t fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

Tangy labneh gives this ice cream serious Froyo vibes. With the crushed granola, you could almost eat it for breakfast.

These potatoes are simmered in seasoned water until tender, then grilled for a touch of char and smoky flavor. Bathe them in a mix of garlicky melted butter and miso, and this side dish becomes a star.

Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours.

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

The national drink of Martinique.

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.

Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it’s the perfect potluck dish.

If your watermelon isn’t very sweet, force it to be savory by adding peppery radishes and a quick vinaigrette. With mint strewn all over, it's super-refreshing.