It's summer time and the eating's easy—Here's the produce you should be cooking with in June, July, and August
This summery fresh mango salsa recipe has just six ingredients: ripe mango, diced red onion, jalapeño for a little kick, cilantro, cherry tomatoes, and fresh lime juice. It’s sweet, spicy, and bright, and makes a great appetizer with tortilla chips or simple accompaniment to fish tacos, grilled chicken or shrimp, or burrito bowls. This salsa’s major selling point lies in its versatility.
Inspired by bhajia, crispy fried snacks with origins in the Indian subcontinent, these zucchini fritters avoid the pitfalls of becoming an average soggy mess. You can serve this summery appetizer or snack as is, but a tangy yogurt always makes things better; this one features a bit of cumin to invoke raita vibes.
Are rice cakes pasta? Absolutely not. Can they be treated like pasta? Most definitely yes! Rice cakes can go almost anywhere pasta lives. They require nowhere near as much water as a pot of pasta and can be cooked directly in the sauce with a splash of liquid. Rice cakes are forgiving and remain chewy and bouncy even with a little extra cook time. Look for skinny sticks of fresh or frozen (thaw in cool water) rice cakes in vacuum-sealed bags.
This is a drippy, messy, fork-and-knife toast, full of punchy, smoky, Spanish-inspired flavors. Be sure to cut your bread into thick slices to ensure it can stand up to the hefty load of toppings. If you want to keep it simple, feel free to sub the aioli with store-bought mayonnaise amped up with a little lemon juice and garlic.
Inspired by bhajia, crispy fried snacks with origins in the Indian subcontinent, these zucchini fritters avoid the pitfalls of becoming an average soggy mess. You can serve these as is, but a tangy yogurt always makes things better; this one features a bit of cumin to invoke raita vibes.
By salting and straining ripe heirloom tomatoes, you collect the summertime star’s slightly sweet and vegetal juices—called tomato water, it’s a prized ingredient in its own right. Here it’s whisked with a little rice vinegar for added brightness and a verdant basil oil to create a flavorful vinaigrette to dress the wedges and a torn ball of burrata. Finish the salad with a lot of basil.
You don’t have to turn on the stove or oven to cook something impressive. Crudos look and taste like they’re from a restaurant—with barely any effort. In other words, you can’t mess it up and they're easy and elegant. All you need is something raw, a splashy dressing, and a couple toppings. And that something raw doesn’t need to be fish: juicy fruits and vegetables are fair game. Now grab a knife and let’s crudo whatever is in your kitchen.
Fried eggplant can be tricky to get right, and tips and tricks abound that promise both luscious, creamy flesh and crispy skin. Here you achieve that balanced result without any unnecessary fussing. While serving this can’t-stop-eating-it appetizer or snack with a side of marinara would be delicious, we’re partial to a cool and tangy whipped feta dipping sauce and fried basil—a superfast garnish that makes the whole thing feel extra special.
A great pulled pork recipe is a summer barbecue essential. This one is nearly effortless to prepare in a slow cooker and produces smoky, tangy, sweet melt-in-your-mouth meat all the same. If you’re short on time or don’t have all the spices called for, don’t sweat it—this is a very adaptable work-with-what-you’ve-got kind of recipe. We love this hands-off shredded pork as a sandwich, but it's also great with rice, in tacos, or over nachos.
Masa harina, a flour made from ground nixtamalized corn, isn’t normally thought of for fried chicken batter. Turns out, it can help make really, really good fried chicken. Not only can it contribute to a golden crispy crust, masa harina gives a distinct corn-y, tortilla chip-esque flavor. Plus, it happens to be gluten-free.
The deep savoriness of soy sauce helps balance punchy-sweet tomatoes in this very saucy, very easy, and very flavorful summery braise. This dish is truly one-pot from start to finish, from marinating all the way through to cooking and serving. If you don't have an ovenproof straight-sided skillet or Dutch oven, you can also make this chicken on a rimmed baking sheet.
This grilled corn and steak fattoush fits the vacation-friendly bill perfectly, demanding nothing more of you than a few bowls and a hot grill. Store-bought pita chips, doctored up with a little spice and sugar, combined with a little protein takes this easy summer salad from side to you-don’t-need-anything else.
In this easy summer dinner recipe, zucchini transforms into a pile of soft shreds. Cook it down with olive oil, onion, and garlic and it becomes a creamy, caramelized mush that’s great to spread on toast, stir into scrambled eggs, or turn into pasta sauce with the assistance of cream and lemon juice.
Looking for easy summer recipes to make while you're on vacation or have limited kitchen supplies? We're here to help. These easy recipes cover dinner, dessert, drinks, and more and we'll even tell you what kitchen tools and ingredients you should pack for your trip.
When the heat of high summer sets in, the meals we turn to usually involve quick prep, minimal cleanup, and, most important, as little time as possible standing in front of a hot stove. The Instant Pot cooks dinner without making a summer kitchen feel too hot so you can have a delicious, nourishing summer meal without having to turn on your stove or oven.
This beautiful gluten-free spiced pancake is made with chickpea flour, also known as gram or garbanzo flour, or besan. Think of this as a gigantic pakora except you can make it in one dish and you don’t have to deep-fry it! Make sure you use a nonstick skillet that can be safely placed under the broiler. Once the pakora is done, all you need to do is turn it out onto a platter and crown it with sweet blistered cherry tomatoes. Plus you can use dairy-free yogurt to make the meal vegan.
Nothing says summer quite like a potato salad. This spin pays homage to Caesar salad, applying its supremely likable creamy, garlicky, savory dressing to itty-bitty boiled potatoes. This potato salad is great slightly warm, at room temperature, or even cold. Serve it on its own, alongside grilled meats, or tossed with some peppery arugula.
Lovers of all things salty and briny, this one’s for you. This bright, fresh mayo-free pasta salad features smashed olives, whole capers, and lots of lemon juice and chopped parsley. The best part? You can enjoy it immediately, after a few hours, or even cold. Any way you serve it, this pasta salad is sure to be a perfect side dish for your next barbecue.
These easy grilled burgers are inspired by chicken tikka kebabs. Here minced chicken is mixed with aromatics and chopped Amul cheese before being formed into patties and grilled until juicy on the inside and golden on the outside. Serve between toasted potato buns with spicy mayo and the usual burger fixings. Chef Chintan Pandya assures this is THE burger you want all summer.
These beef ribs are some of the biggest, meatiest ribs. A long-cooking approach, such as slow-roasting or smoking, melts the network of fat and collagen running through these ribs into lush, succulent shreds. The pastrami-inspired rub of toasty, fragrant spices bolstered by the bitter edge of coffee forms a dark crust around the ribs on the grill.
Summer wouldn’t be complete without grilled corn on the cob, and elotes, grilled Mexican street corn, is among the best. This version gets a hit of gochujang to bring up the spicy-funk factor. After the summer corn comes off the grill, it gets slathered in a gloriously drippy gochujang-mayo-crema sauce and finished with salty crumbles of Cotija cheese. Sweet, savory, creamy, and spicy, this dish hits every note on the spectrum. A squeeze of tangy lime juice ties it all together.