Chicken Caprese Salad
Bocconcini (mini mozzarella balls) are often sold floating in herbed olive oil. That tasty oil is essential to this three-ingredient recipe because it adds so much flavor to both the chicken marinade and the dressing.
Summer Berry Tarts
Excellent-quality puff pastry (F&W likes the Dufour brand) makes all the difference to this minimalist fruit dessert. Berries simmered in a little sugar become a slightly gooey, fresh-tasting topping.
Hummus and Grilled-Zucchini Pizzas
Prepared hummus that comes with a scoop of chopped garlic on top (like the kind sold by Sabra) is the secret here: The garlic gets mixed with oil to marinate the zucchini, while the remaining garlic and hummus flavor the whole pizza.
Icebox Chocolate Cheesecake
Grace brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolaty “cheater’s” cheesecake.
Grilled Skirt Steak with Poblano-Corn Sauce and Salsa
Corn and poblano become a tasty sauce as well as a salsa for juicy skirt steaks.
Pasta with Fresh Tomatoes and Grilled Scallions
A quick puree of scallions, tomatoes and olive oil creates a delicious sauce for this three-ingredient recipe.
Chocolate Peanut Butter Granola Cookies
Grace Parisi grinds granola to use in place of flour, then adds whole pieces of granola to her dough for crunch.
Shrimp Salad with Sherry Vinaigrette
Marcia Kiesel ekes out every bit of flavor from the shrimp here, both by serving them whole and by sautéing the shells in water to create the base for a briny dressing made with sherry vinegar and olive oil.
Melon Sparkler with Tapioca Pearls
Mixing honeydew juice with the fizzy Italian wine Moscato makes a super-refreshing cocktail. Melon balls and chewy tapioca pearls are fun to eat and cute to look at.
Summer Squid Sauté
This unusual combination of crisp sugar snap peas, tender squid and salty pancetta requires just 10 minutes on the stove.
Grilled Okra with Red Curry-Lime Dressing
Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor.
Mixed Grains with Green Beans and Crispy Bacon
The great shortcut here is the packaged rice-and-grain blend. Instead of cooking them separately, all the grains cook in one pot in the same amount of time.
Lamb Steaks with Peppers and Cumin
Make a huge batch of these delightful cumin-spiced peppers. You can serve them not just with the lamb steaks here, but also with pork and beef.
Lemony Beet and Beet Green Salad
This quick and satisfying meal combines lemony beets with marinated anchovies.
Watercress-Fontina Souffléed Omelet
The trick to this wonderfully puffy souffléed omelet is to beat the egg whites until they form soft peaks, then fold them into the yolks.
Lemon Puddings with Candied Lemon Zest
This amazing pudding sets from the acid in the lemon juice; there’s no need to add gelatin. The texture is best when the puddings are allowed to firm up overnight.