Quick

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

This spin on Korean kongguksu is a lightning-fast dinner for hot nights.

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

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.

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

Crunchy fried cashews seasoned with fresh curry leaves, chile powder, black pepper, and caramelized onions make the perfect party snack.

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.

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.

Loosely based on the WHO’s rehydration formula, this DIY electrolyte drink with cucumber, lime, and mint is the perfect salve for hot summer days.

We paired these easy tofu meatballs with a simple, summery tomato sauce that cooks as they bake, but you can flavor them any way you like.

A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.

Spicy, slurpy noodles meet summer’s sweet tomatoes.

This savory and spicy dinner takes less than 30 minutes to make.

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

Summer perfection is a dish of grilled or toasted bread topped with juicy, marinated tomatoes.

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

Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.

All thanks to a cult-favorite plant-based protein our editors buy in bulk.

This classic rye cocktail doesn’t have to try hard. Just add vermouth and a dash of bitters for a deeply satisfying sip.

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this easy niçoise.

We swapped hard-to-find parathas for flour tortillas in this riff on paneer kathi rolls. With a tangy yogurt sauce and filling veg, it’s the ideal to-go lunch.

The world’s easiest sangria recipe skips the basic red wine, brandy, and liqueur and opts instead for sweet vermouth and fresh summer fruit.

Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.

Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.