Summer

“Kale salads are great with a dressing that relies on cured fish, like anchovies or the salted oysters I make, which ...

Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the ...

“Watermelon juice has such a mild flavor that most thickeners would overpower its taste,” says chef Jamie Bissonnette...

When making fruit crumbles, pastry chefs prepare the components separately, then bake them together quickly so the to...

Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and re...

This wonderfully light ricotta cheesecake has a crisp Nilla wafer crust and is served with a strawberry-rhubarb compo...

Bobby Flay makes this delightful grilled asparagus salad with sweet grape tomatoes, briny kalamata olives and sharp w...

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or ...

Blaine Wetzel grills oysters, then drizzles them with butter flavored with sage, oregano, lemon juice and tequila. He...

Chef Brian Lewis of Elm in New Canaan, CT, sends his staff to apprentice at a local farm for 16 hours a month. In ret...

Canned white asparagus from Navarra is so revered in Spain that it has its own D.O. (a protected denomination of orig...

While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage...

This grilled lamb is Silvena Rowe’s signature dish at Quince in London. It can be set out on a buffet, or sliced and ...

“My s’mores are much less crumbly than the graham-cracker kind,” says Grace Parisi. Her hearty twist is made with cho...

Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...

For anyone who comes home from the farmers’ market with an overabundance of stone fruits, this pie from pastry chef L...

If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously...

Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.

This salad is an extraordinary combination of ingredients that wouldn’t seem to go together: feta, strawberries and a...

Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and yell...