Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture. This recipe is definitely a choose-your-own-adventure. Use whatever you like or have on hand!
To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks. If you can find only thicker-stalked spring onions, cut the stalks in half lengthwise, then into 3″ pieces. Cook the stalks along with the bulbs; they’ll benefit from the extra time.
Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy. We like to pair it with a sauce with a kick, but for a milder taste, de-seed your chiles before chopping.
A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it’s piled on top of garlic-rubbed, ricotta-spread toast, it’s even better.
The crosshatch pattern isn’t just for show (even though it does look cool)! It allows for the salt to fully penetrate the squash and also draws out some of the excess water so that the sweet, tangy glaze can be fully absorbed.
This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when mayonnaise just doesn’t feel right. If you aren’t a big fan of heat, skip the chiles in favor of all sweet bell peppers—it will still be bright and delicious, and perfect at room (ahem, air) temperature.
This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create. Just keep in mind that for the best results, you have to soak the beans overnight. Though asparagus and peas scream “spring!” this really is a stew for all seasons—those veggies can be swapped with …
This classic potato-and-cauliflower dish, ubiquitous on Indian restaurant menus, makes for a great make-ahead party dish. You can pre-roast the vegetables, and then whenever you’re ready, throw them in the pan with your spices and onions to finish the dish in 15 minutes.
Strawberries are a classic choice for this summertime dessert, but any fresh, seasonal berries would be great here.
Unlike no-churn recipes based on sweetened condensed milk, this chocolate ice cream starts with whole eggs cooked briefly over a water bath, giving the finished ice cream a rich, custard-like quality and a light and airy consistency. Its chocolate flavor comes from cocoa powder alone, so reach for the good stuff.
Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear. The strawberry flavor comes from a swirl of jam and a pretty layer of sliced berries on top. Because the strawberries will shrink and sink a bit during baking, make sure they’re placed shoulder to shoulder on top of the …