Summer

This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of includin...

Grace Parisi loves serving grilled pork with a tangy-sweet salsa of parsley, oregano, olives and currants. Butterflyi...

In this hearty salad, chef Marco Canora cooks the vegetables until their flavor is fully developed before tossing the...

A super-thin slice of cucumber pressed against the glass adds an artistic twist to this refreshing cocktail. Slidesh...

This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France.

Marinating lump crab overnight gives it terrific flavor; combining it with a scallion-and-paprika-spiked mayonnaise m...

Dan Kluger adds crunch to this delicious shrimp and summer tomato pasta with crisp lemon-chile crumbs. Slideshow: M...

Corey Lee’s summery porridge is a cross between traditional Chinese congee and Italian risotto. Slideshow: More One-B...

Zesty nut butter and bright herb sauce are the perfect accompaniments for meaty halibut. Slideshow: More Delicious H...

The secret to this salad is using big, juicy sweet onions like the Vidalias that Linton Hopkins favors, which get nic...

Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. “When I was a boy, I thought th...

Linton Hopkins calls this vinegary slaw a maceration salad, because it sits overnight to develop its superbly tangy f...

“Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too,” Linton Hopkins says. “To mak...

Tyler Kord, the co-founder of New York City’s No. 7 Sub shops, smokes the French dressing for his asparagus sandwiche...

Clams add a delightful briny flavor to this escarole and grilled corn salad, which smacks of summer. Slideshow: Gre...