These cookies make for a savory dessert
Sometimes just a few cookies are what you want for dessert, accompanied, when in season, by a bowl of mandarins or tangerines Read more
New York Times – Recipes
A simple, satisfying, fast-cooking pasta
This simple yet satisfying pasta recipe is made with just a few pantry staples Read more
Chile flakes spice up this versatile sauce
An homage to the famous Marcella Hazan tomato sauce, this iteration has you switch the order: First, the butter is melted, so it can then bloom a heaping tablespoon or two of chile flakes to bring out their fruity heat Read more
Rich, roasted shrimp
Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp Read more
This thickly sliced toast is extra buttery
Thickly-sliced and buttery, this extra-large toast is believed to have been created, in 1941, at the Pig Stand, a drive-in restaurant in Beaumont, Texas. Owner Royce Hailey felt the bread slices they offered were too thin, so he asked his supplier for a thicker cut. Read more
A bright, refreshing paloma
In this bright, hydrating take on the Paloma, coconut water is incorporated two ways: in the shaker alongside tequila, grapefruit and lime juice, and in the ice the final drink is poured over. Read more
This seafood soup is laden with vegetables
While the exact origins of Maryland crab soup are unknown, the recipe is rooted in folk tradition, likely learned from Indigenous people, and changed over time depending on what was available and in season. Read more
Sweet corn complements this chicken dish
These summery grilled chicken thighs with sweet corn are scented with basil and lime. Read more
Farro is the star of this grain salad
Grain salads always hold up well, so they’re perfect for picnics, potlucks and making ahead for lunch the next day. Read more
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Coconut water elevates this smooth drink
Frosty and smooth, this take on the piña colada adds coconut water to the classic combination of rum, pineapple and cream of coconut. Read more
A colorful, no-cook salad
On a hot, sticky summer day, this colorful, no-cook salad of prosciutto, melon, mozzarella and arugula belongs at the center of your table. Read more
This fluffy butter cake features peaches
Sardines star in this sando
Goat cheese elevates this grilled corn
A delightful treat
Roasted chicken boasts medley of flavors
A well-seasoned supplement
This dessert savors the flavors of summer
Beans bolster this salad
This hearty salad can be a side or main dish
This flavorful and hearty salad makes use of one of summer’s most abundant vegetables, zucchini. You start with a big pile of shredded zucchini and onions, then might marvel at how much it cooks down as it browns and caramelizes. Read more
No cooking needed for this easy meal
Topped with a cross between a chunky guacamole and a tuna salad, these tostadas are a super satisfying, no-cook lunch or dinner for a steamy summer night when turning on the stove is a no-go. Read more
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