Easy

Nothing says “Southern” like the smell of okra frying in a cast-iron skillet atop an angry flame.

Grill a bunch of bell peppers, marinate them in a punchy mixture of olive oil, vinegar, and seasoning, and you’ll have the makings of an entire week of meals.

Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans.

Crispy tostadas are piled with a refreshing crab salad, seasoned with Old Bay, fresh mint, jalapeño, and lime.

These ribs get rubbed with cumin, red pepper flakes, brown sugar, and cinnamon before cooking in the Instant Pot. 

Served on a bun or pita, this sweet potato and grilled cheese burger will lighten up your summer barbecue.

There's nothing better than puffy yeasted buns saturated in rum syrup, especially when it's inspired by the citrusy Mai Tai cocktail.

Inspired by Korean bulgogi, this marinade is made with pear juice, hot pepper flakes, and ginger. It’s a high-impact, low-effort way to get the most flavor out of grilled chicken.

A healthy take on a classic diner burger

Healthy, homemade popcorn, five ways.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer chicken sandwich.

The lemony cherry filling (which can be made with fresh or frozen fruit) is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those rosy-red juices.

For maximum flavor without compromising char or texture, marinate summer squash after grilling for up to one hour. Bonus: you’ll have plenty of time to get that steak just right.

Turn the iconic cacio e pepe pasta into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.

Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.

For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them. They’re crunchier than any baked chicken you’ve ever had—and they use fewer than 10 ingredients.

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

Cooking boneless (but skin on!) chicken thighs underneath a heavy skillet renders extra-crispy skin on the outside and super-juicy meat on the inside.

Cooking chicken thighs skin-side down allows the skin to get extra crispy. But why stop the crunch factor there? Pair the chicken with fresh, crunchy summer vegetables.