Summer

Peanut butter, jelly, and buttery crackers, now a in no-churn ice cream pie form. Any nut or seed butter, jam or jelly, will work.

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.

Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.

This recipe shines for its simplicity. However, in order for it to be spectacular, the quality of the three ingredients really matters.

Peaches and tomatoes might not sound filling, but hear us out. Crisp some bacon, char the peaches (and some bread) in the rendered fat, toss the tomatoes in a garlicky, spicy brine, and you’ve got dinner.

Strawberries, rosé, Aperol, and mild carbonation yield a refreshing, barely sweet tipple. 

Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.

Toss grilled carrots and fresh avocados with a chile-ginger dressing that's sweetened with honey for a simple side that can easily double as a light lunch.

This cake is a tie-dyed composition of textures and flavors that starts with a tahini-enriched blondie base and continues with vanilla ice cream layered with seedy maple syrup and bands of cooked plums.

Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside

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. 

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 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.

Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.