Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
Author: Patricia Wells
Author: Tina Miller
Author: Ian Knauer
Author: Andrea Albin
Author: Douglas Rodriguez
Author: Ia Delphey
Treat your friends and family to this cherry cobbler. It's perfect as a dessert at a cookout, or just as a weeknight treat.
Author: Faith Willinger
We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).
Author: Chris Morocco
Author: Cristina Ceccatelli Cook
Fried eggplant is hard to resist! A light breading and quick dip in the fryer makes this summer vegetable decadently crispy and meltingly tender.
Author: Laura O'Neill
Author: Virginia Burke
Looking for a simple side dish to use garden-fresh yellow squash? Try this straightforward version of fried squash.
Author: Farming Feeds Alabama Cookbook
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he's got.
Author: Kristin Donnelly
Author: Michel Richard
Author: Alison Roman
Author: Michael Laiskonis
When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad-a fun twist on the traditional Caprese salad of mozzarella,...
Author: Joanna Gaines
This ice box cake is fancy enough for company yet so easy to make.
Author: Molly Baz
Author: Joanne Weir
Author: Frank Stitt
Author: Bon Appétit Test Kitchen