This Week in Recipes

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Jenny McCoy's Blueberry-Nectarine Crisp [Photograph: Shell Tu]

Blueberry-Nectarine Crisp: Hot and topped with a scoop of vanilla ice cream, you're in for a real treat.

Serious Gazpacho: The Food Lab goes deep into the science of salting to produce an incredible gazpacho recipe.

Dinner Tonight: Grits from scratch—plus sauteed andouille and greens.

Bravetart: Last week we made homemade Oreos; this week, it's Cookies 'n Cream ice cream. Which then gets turned into a Clown Cone—because you're never really too old for one.

French in a Flash: Throw together this penne dish for a simple, and spicy, weeknight meal.

Cookie Monster: Two of your favorite cookies combined: chocolate chip and oatmeal raisin.

Gluten-Free: A gluten-free corn chowder that's "thick but not ultra rich."

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