• Zucchini Pasta

    Zucchini Pasta. Freshly grated Parmesan or freshly chopped parsley for garnish.…

  • Roasted Blood Oranges

    These caramelized oranges take a little planning: You’ll need to leave time for the crystallized mint leaves to dry and harden, and for the orange slices to chill and then cool after they have…

  • Grilled Flank Steak With Worcestershire Butter

    Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny…

  • Spaghetti With Zucchini, Parsley Pesto and Bottarga

    Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright,…

  • Garlicky Tomato Toast (Pan Con Tomate)

    Some version of tomatoes on toast — a juicy American B.L.T. or Italian tomato-topped bruschetta — is always a good idea, but that’s especially true during high summer, when tomatoes are at their peak.…

  • Scarlett’s Tuna Salad

    For when it’s too hot to cook, there’s the chef Scarlett Lindeman’s tuna salad — the same one she serves at her Mexico City restaurant, Cicatriz. Made with high-quality, oil-packed tuna, the salad is…

  • Atlantic Beach Pie

    Like a dreamy mash-up between a key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, the chef at Crook’s Corner, a Chapel Hill, N.C. restaurant that…