Epicurious

Double-down on the dairy by tossing torn pieces of mozzarella in a bowl with sour cream, lemon juice, and salt to make an extra-rich, luscious topper for this greens-and-grains salad.

Our idea of summer salad means minimal cooking, lots of fresh greens, and enough protein to feel filling.

In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, the milk and ice are combined with puréed corn to make a delicious granita.

This chilled rice pudding pie is adapted from the popular dessert at MeMe’s Diner in Brooklyn, NY.

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.

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. 

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.

Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too.

This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.

This Argentinian staple is typically topped with mayonnaise, mustard, and chimichurri. We swapped out the chimichurri for a fresh salsa criolla, which takes just minutes to make.

A sausage patty topped with feta, cilantro, sweet pickled peppers, and a sunny-side-up egg make for a hearty sandwich that’s perfect for brunch, lunch, or dinner.

This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.

Mid-summer is prime time for zucchini. That means "zoodle" season—if there ever is one—is now. This version tastes surprisingly indulgent, tossed with plenty of cheese, red pepper flakes, and olive oil.

It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.

Toss large pieces of salmon in cornstarch before cooking and they'll develop a delicate crust that really grabs onto the spicy-sweet teriyaki glaze.

No pots or pans needed for this easy summertime recipe. Just fire up the grill!

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread.