Summer

You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.

This not-too-sweet curd can also be drizzled over pancakes, berries, or ice cream.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

A beautifully simple salad.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

Cantaloupe bowl > bowl bowl.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

Having a ton of people over? Here's your dinner plan.

Never mad about shishito peppers making an appearance.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.

Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.

This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.