Author: Janice Cole
Author: David Kamen
Author: Catherine McCord
Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish gin has a soft and floral profile, so if you're unable...
Author: Frank Caiafa
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
Author: Norman Van Aken
Author: Gina Marie Miraglia Eriquez
Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most...
Author: Julie Reiner
Author: Bruce Cost
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: Kathy Weiss
Our go-to I'm-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it'll feel like summer.
Author: Claire Saffitz
Author: Zanne Stewart
Author: Linda Ziedrich
This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.
Author: Rose Hammick
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.
Author: Bon Appétit Test Kitchen
The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.
Author: Mary Gonzalez
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
Author: Joan Oswalt
Author: Ruth A. Matson
This satisfying swordfish dish comes together in as little as 20 minutes. Cooking the fish, then making the warm herby mustard dressing in the same skillet also means cleanup is a breeze.
Author: Andy Baraghani