Fourth of July

Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

Turn juicy-sweet peaches into creamy sorbet, no ice cream maker required. 

Juicy ripe peaches, raw sweet corn, and roasted peanuts come together in this peak summer snack—a perfect way to refresh after a day in the sun.

A member of the larger umbrella group of easy fruit desserts, a buckle features tons of fruit barely held together by tender cake. We're talking so much fruit that the cake buckles around it, hence the name. There are many regional buckle variations, and not all have a streusel topping. This particular recipe, however, has got lots of big crumbs—and we think you’ll be glad that’s the case. 

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

Summer’s most accessible cocktail is much like the season itself: easy, relaxing, refreshing, sunny, and filled with fruit and flavor.

Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.

This potato salad gets a sweet-meets-zingy upgrade with red onion, bell peppers, sweet relish, and plenty of mustard.

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

This barbecue chicken has the crackliest, stickiest skin.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

When you’re not in the mood to do much work, you need a marinade that does the work for you.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

The crosshatch pattern isn’t just for show (even though it does look cool)!