This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.
Author: Andrea Bemis
Author: Dave Tyson
Author: Elizabeth Karmel
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.
Author: Claire Saffitz
Author: Bev Michaels
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Author: Deborah Madison
Author: Christian Etchebest
Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
Author: Alice Waters
Author: Katie Brown
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Peter Kaminsky
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn't dry out before baking.
Author: Anna Jones
Author: Suzanne Goin
Author: Ruth Cousineau
Author: Wolfgang Puck
Author: Leah Koenig
Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches
Author: Adeena Sussman
The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.
Author: Athena Calderone
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Author: Andy Baraghani
Author: Irene D. Andersen
Author: Brianna P. Burks
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Author: Anna Stockwell
This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Author: Linda Miller Nicholson
These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika. Be sure to plan ahead-these chicken pieces taste best when marinated for 24 hours...
Author: Daniel Humm