Summer

Like one-skillet chicken pot pie, no-bake margarita pie, and our best tips for store-bought pastry.

A bit of cherry-flavored Jell-O powder makes these ice pops taste like they came from an ice cream truck (in the best way!).

With minimal prep time and a faster cook, this basil fried rice recipe with crispy onions, ginger, and fresh chiles should be in your weekly summer rotation.

A golden brown, lacy fritter filled with summer’s sweetest corn.

When you need a sweet treat but it’s too hot to bake, make one of these oven-free desserts.

Bright lemon juice, warming bourbon, and simple syrup combine for this easy, refreshing classic.

Because now is not the time for a low-and-slow Bolognese.

From plum pie and cobbler to a savory salad that knocked our socks off.

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

Turn summer squash into a delightfully textural side dish inspired by Thai crispy rice salad—featuring a lime and fish sauce dressing and lots of fresh herbs.

Nutty, cooling tahini yogurt makes the ideal condiment counterpart to tender, glazed long hot peppers—as a side dish, toast topper, or sandwich stuffer.

Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.

This easy recipe for stir-fried steak and peppers comes together with strips of ribeye and vibrant hot chiles—but you can swap in sweet peppers if you’d prefer.

This sturdy almond-polenta cake is a gentle landing spot for fresh figs, and also happens to be gluten-free. Swap figs for plums, raspberries, or blueberries.

Alfredo sauce is for more than just pasta. Fresh summer corn is given the pasta treatment with plenty of cheese in this lightning-fast side.

Creamy roasted Japanese eggplant meets its delightfully textured match in this riff on Mexican salsa macha, made with cashews, garlic, and fresh Fresno chiles.

Spicy, slurpy noodles meet summer’s sweet tomatoes.

Crispy fritters, plush cakes, and more abound in this round-up of our favorite zucchini recipes.

Whether your produce is peak-season or just so-so, this smart recipe will make it shine.

Fluffy ricotta pancakes + Quick blueberry sauce = Other pancake recipes don’t stand a chance.

Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.

The tomatoes are ripe, the peaches are juicy, and the sweet corn is sweet. Here’s your next move.

Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.

Like a giant blueberry pancake, a lemony icebox cake, and our all-time best blueberry pie.