Epicurious
Ginger-Dill Pickles
These herbaceous pickles combine spicy ginger with bright dill. Although cucumbers are classic, cherry tomatoes or green beans would also work well in this brine.
By Katherine Sacks
Sweet and Sour Pickles
These spiced-packed pickles are the perfect combination of tart and sweet, great for pre-dinner snacking or to top a sandwich. Yellow squash is delicious, but the brine also works well with cucumbers, zucchini, onions, or mushrooms.
By Katherine Sacks
Marinated Mushroom, Tomato, and Scallion Skewers
These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme.
By Nick Fauchald
Ash-Roasted Sweet Potatoes
By Nick Fauchald
Steak On a Hot Rock with Wild Herb Butter
By Nick Fauchald
Kumbaya Cocktail
By Nick Fauchald
Goodnight, Irene Cocktail
By Nick Fauchald
Plum-Blackberry Streusel Pie
Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.
By Ian Knauer
Breakfast Taco Foil Packs
Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.
By Rhoda Boone
Breakfast Foil Packs With Hash Brown Potatoes, Sausage, and Scallions
These make-ahead packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.
By Rhoda Boone
Simple Garlic Confit with Herbs
By Terra Brockman
Gramma Pandolfi's Pasta Sauce with Meatballs
By Keith Pandolfi
Breakfast Foil Packs With Polenta, Prosciutto, and Cherry Tomatoes
These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go.
By Rhoda Boone
Yogurt-Peach Semifreddo
Leaving the skins on the peaches for the purée makes for a beautifully pink swirl in this refreshing summer dessert.
By Anna Stockwell
Herbed Rice With Tomatoes and Feta
This vibrant green side dish is great served at room temperature, so you can make it a couple hours before your guests arrive for a dinner party.
By Anna Stockwell
Garlic-Curry Chicken Thighs With Yogurt Sauce
Yogurt gets used two ways in this simple dinner party–worthy dish: first it provides a tenderizing marinade for the chicken, then more yogurt is mixed with the pan juices to create a rich sauce for serving.
By Anna Stockwell
Herbed Olive Oil
Parsley, mint, and lemon zest make this herbed oil a versatile condiment for a number of dishes.
By Anna Stockwell
Crispy Curry-Roasted Chickpeas
These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.
By Anna Stockwell
Cold Pea Soup With Herbed Oil Swirl
This pretty green soup is creamy, cool, and refreshing. Top each bowl with a flavorful mix of parsley, mint, olive oil, and lemon zest.
By Anna Stockwell
Roasted Peaches with Ricotta Buttercream and Breadcrumbs
Nectarines, all types of plums, or apricots are easy swaps for the peaches.
By Brooks Headley