Juicy and sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
I’m just mad that I didn’t think of the combination of Pocky and marshmallows myself.
Cookie, chocolate, and marshmallow: the delicious flavors of classic summer s’mores, rearranged.
The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.
A little something sweet doesn’t have to be a project.
Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.
Golden sweet-tart lemon bars are like squares of sunshine. And they’re quick to make.
This easy no-cook pastry cream requires no hand-whisking or tempering, and the ingredients don’t even have to come to room temperature.
This easy pasta salad recipe will be the hit of your next potluck.
Poach salmon in the same thyme-and-garlic-infused water that the corn is boiled in for this refreshing, time-saving salad dinner.
Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.
In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken.
This simple 2-ingredient watermelon slush takes less than 10 minutes to make and is the refreshing beverage we want to sip on all summer long.
You’ll need your favorite seafood seasoning and your biggest pot for this seafood boil brimming with shrimp, sweet corn, smoky sausage, and tender potatoes.
You can think of this cucumber salad as a spin on homemade dill pickles. It gives you a bit of that flavor without much time or effort.
Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.
Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.
This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.
Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.
This simple grilled chicken is anything but plain.