Summer

Flavored with smoky paprika and steam-charred in foil packets, these spuds taste like summer.

A birthday favorite in the Bon Appétit Test Kitchen.

A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.

A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

The beergarita perfectly encapsulates laid-back summer sipping in a single pitcher, combining the familiarity of a margarita with the effervescence of beer.

This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.

The best fruit pie, complete with a brown sugar streusel topping.

This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.

Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.

This no-knead knockout gets its punch from tomatoes in two different ways.

A garlicky pistachio topping takes this sunny summer pasta from good to great.

Sweet, savory, and way too easy to drink.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

We reimagined pork dumplings as a filling for juicy stuffed tomatoes.

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

The first thing you should make with sweet summer corn.

Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.