Author: Catherine McCord
Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.
Author: Andy Baraghani
Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.
Author: Chris Morocco
Author: Sheila Lukins
This has been in my recipe box forever so I'm not sure where it came from. This is light so a good pick for those hot days when you just don't feel like eating much.
Author: Laura36
Author: Cindy Mushet
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Author: Anna Stockwell
Make this street food favorite at home using just flavor-packed chipotle mayonnaise and crumbly Cotija cheese.
Author: Katherine Sacks
White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream
Author: Marge Perry
Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise, it also makes a wonderful margarita mixer when...
Author: Emeril Lagasse
These shrimp are a glamorous departure from burgers and hotdogs, yet are just as easy to fix. They only take a few minutes on the grill, so plan on cooking some other veggies to go with the shrimp while...
Author: Geema
Author: Jan Esterly
Escabeche is a Mediterranean preparation for fish involving marinade of olive oil and shallots.
Author: Alison Roman
Author: Lora Zarubin
These refreshing pops blend two kinds of coconut for an extra rich, creamy flavor, and lime zest lends a lovely floral note.
Author: Katherine Sacks
Author: Melissa Clark
This refreshing, effervescent drink has the sweet flavor of chocolate milk without the dairy. You can also make it a bit bitter (and caffeinated) by adding a shot of chilled espresso.
Author: Katherine Sacks
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz