Protein-packed pantry staples are the key to this simple, classic, warm-weather salad.
Maximum crust and maximum flavor.
Creamy, spicy, rich, and sweet.
Chimichurri sauce is Argentina's go-to pairing for steak, and it couldn't be any easier.
The secret is a little zest.
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
Ripe tomato adds fruitiness to this pesto from Sicily.
One of the best tomato sauces may also be the freshest.
A BLT is a tomato sandwich, seasoned with bacon. (And lettuce.) From this basic premise, all else follows.
For the best grilled shrimp, skewer them with shells still intact and toss with lemon and garlic. You'll end up with tender, juicy shrimp with a crisply charred crust.
Shake, shake, shake. Wake, wake, wake.
Deep, dark, and savory.
Rich, savory XO sauce makes a great shortcut to flavor for a quick and easy pasta.
Plump, juicy, and briny soft-shell crabs with a rich and lemony sauce.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
Make perfect grilled bratwurst by simmering them in a flavorful sauerkraut bath first.
Spain's tomato-free gazpacho.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
Don't just throw your dogs on the fire!
Asparagus tarragon soup that's bright and vegetal, with a velvety-smooth texture.
Simple, fast, and foolproof.
Give charred shishitos a break.
Sweet corn and salty pecorino cheese come together in this simple no-stir pressure cooked risotto.
All you need are the freshest ingredients to make a simple caprese salad&mdashbut resist the balsamic vinegar.