Pasta With No-Cook Tomato Sauce
“No-cook” is our favorite summer phrase, because it means the kitchen can stay cool while we prepare a seasonal meal. A variety of flavor-packed ingredients make this sauce a keeper, including sweet summer tomatoes, finely chopped anchovies, chopped garlic, briny kalamata olives, and spicy crushed red pepper flakes. Letting the mixture sit as the pasta cooks allows the flavors to meld and creates an even better sauce. Top with grated Parmesan cheese and lots of fresh basil for a summertime meal you’ll be enjoying again and again. If you’re not a fan of anchovies, try adding capers instead.
Sheet Pan Chicken and Sweet Potatoes
This easy meal uses just one baking sheet. The chicken comes out with delicious crispy skin, which pairs well with crunchy, peppery watercress and crisp, salty bacon. The roasted sweet potatoes add a bit of sweetness to round out the plate. From start to finish, the dinner takes just 30 minutes. And the best part is that 20 minutes of that time are hands-off. For easy cleanup, line your baking sheet with foil. Look for chicken leg quarters in the refrigerator section of your supermarket, next to the rest of the poultry (we prefer 8-oz. free-range chicken quarters). Pair with a light red wine like Gamay.
Basic Pie Crust
Having a go-to pie crust is a surefire way to become a great home baker, so we're here to teach you how to make pie crust from scratch. A great pie shell is both crispy and flaky, and doesn’t shy away from a real-butter flavor. As for the way to get there? It’s all in the (very simple) technique. The food processor does the hard work of getting the butter into the right size pieces, and then all you’ve got to do is mush the dough into disks. Don’t forget to chill the dough! It’s the key to making sure the shell doesn’t shrink too much or lose its shape in the oven.
Brown Butter & Vanilla Pear Pie
Brown butter is a cook’s best friend—it adds richness and depth of flavor to any food it touches. And, thankfully, it’s easy to make. Simply melt butter over medium heat until it smells nutty, and well, delicious. What you’re actually doing is toasting the milk solids that are inside butter, and those are what give brown butter its name. Here, tossed with pears, apples, and vanilla, you get something wonderfully sophisticated and not overly sweet—perfect for impressing guests. If you want to go the extra mile, serve with creme fraiche or lightly-sweetened mascarpone.
Hoisin-Glazed Chicken Burgers With Carrot Slaw
Burgers are great, but sometimes it’s nice to mix up what’s between the bun. Here the answer is excitingly original: hoisin-glazed chicken burgers. Simple chicken patties get tons of flavor here, thanks to a finishing glaze of delicious hoisin sauce. Topped with a lime-infused carrot slaw, which has a generous serving of cilantro and mint, too, this burger is not only tasty, but fresh and hearty. If you make the carrot topping ahead, make sure to drain off any extra liquid before topping the patties to avoid making the buns soggy.
Pork Tenderloin With Marinated Grilled Peppers
This grilled pork tenderloin recipe is as simple as can be: beyond pantry staples like oil and vinegar, you’ll only need to buy a few ingredients to get to dinner. The pork tenderloin gets a simple salt and pepper rub, and grilled sweet mini peppers are tossed with basil, oregano, and garlic for a fresh take on roasted red peppers. If you’d like to bulk this dinner up, stir cooked couscous or quinoa into the pepper mixture. Any leftovers would be delicious chopped up and tossed with avocado and romaine lettuce for an easy salad.
Make It Yourself: Fresh Salsa
Once you’ve made your own fresh salsa (also known as pico de gallo), you might never go back to store-bought. You’ll start by salting plum tomatoes—known for their crisp texture—to draw out the delicious juices, and then mix in red onion, cilantro, lime, garlic, and jalapeño. As for the heat level, the seeds are the key. Not so into spice? Skip the small white seeds inside the jalapeño. Want to go hot? Keep ‘em in. Serve the salsa with tortilla chips, over fish tacos, or to brighten up your morning scrambled eggs.
Grilled Scallops With Corn Salad
This recipe hides a game-changing grilling tip for scallops: thread them onto side-by-side skewers so they lay flat and are easier to flip. The scallops are paired with a grilled corn and poblano pepper salad, which gets a cumin-spiced lime dressing. Served over salad greens, this light, gluten-free recipe is long on flavor and light on work. Got leftovers? Tuck the extras into tortillas for a twist on fish tacos. Pair it all with some ice-cold beers (and a pool, if you’ve got one) for the essence of summer.