For my summer panzanella, I toss juicy tomatoes, toasted sourdough, charred corn, quick-pickled shallots, basil, and goat cheese in a bright tomato-Dijon vinaigrette. It’s my ideal warm-weather bread salad for July Fourth cookouts, tomato season, or any dinner that needs something fresh, crunchy, and satisfying.
Whether you’re looking for a dish to take advantage of the bounty of local summer fruits and vegetables, something that’s easily transportable for a potluck cookout, or just pining to fire up the grill, I’ve got you covered!
This smoky chipotle chicken and avocado kale salad skips the bottled dressing entirely — massaged avocado, lime, and olive oil do the work. Marinated roasted chicken, roasted red onion, and cumin-toasted pumpkin seeds make it a satisfying, flavor-packed meal that comes together with minimal prep and maximum payoff.
Wondering what to do with a CSA box? I’m sharing how I used my first week of produce, including arugula, radishes, chives, garlic chives, bok choy, and salad greens, with recipe ideas, no-recipe routes, storage tips, and honest lessons for recipe-bound cooks who need a plan without panic or waste.
These easy chicken tacos are a fast, flavor-packed weeknight dinner made with juicy chicken thighs, lime juice, garlic, Tabasco, and onion powder. The chicken is cooked in a skillet, diced, then tossed in the pan drippings for extra flavor before serving in tortillas with salsa, avocado, or your favorite toppings.
Eric Kim’s Honeydew Semifreddo from Korean American turns often-overlooked honeydew melon into a creamy, refreshing frozen dessert. Made with puréed honeydew, egg yolks, sugar, and whipped cream, this sliceable semifreddo is light, nostalgic, and perfect for summer, especially if you love melon best when it’s frozen and creamy.
Craving campfire nostalgia without leaving the kitchen? This Pie-Iron Pizza recipe brings the classic camping treat -marinara, mozzarella, and pepperoni grilled between buttered bread – straight to your stovetop. Made with a compact stovetop pie iron, it’s the easiest way to recreate that golden, melty, crispy campfire favorite anytime you’ve got a gas stove handy.
Ina Garten’s Chicken Piccata transforms boneless chicken breasts into golden, breadcrumb-crusted cutlets finished with a quick lemon, white wine, and butter sauce. Unlike traditional piccata, the breaded coating adds irresistible crunch. Easy enough for weeknights, impressive enough for guests – and ready in 30 minutes