Memorial Day
Honey-Chipotle Shrimp Tacos
These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.
By Andy Baraghani
Instant Pot Glazed and Grilled Ribs
Tender, succulent ribs that spent 9 minutes under pressure and then hit the grill. Weeknight ribs are in your future.
By Carla Lalli Music
Easiest-Ever Grilled Veggie Burgers
The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.
By Chris Morocco
Fresh Fruit Tart with Almond Press-In Crust
A delicious almond crust is the perfect complement to this beautiful, summery berry tart.
By Chris Morocco
Rosé All Day Sangria
We like to think of this refreshing sangria as spa water but with a little buzz!
By Kat Boytsova
Extra-Juicy Turkey Burgers
Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.
By Claire Saffitz
Pretzel Bites
These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.
By Kat Boytsova
Strawberry–Graham Galette
"Galette" is just a fancy word for "a pie that's practically impossible to mess up."
By Claire Saffitz
Pesto Potato Salad
To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.
By Claire Saffitz
BLT Salad
Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.
By Claire Saffitz
Crispy Peppercorn Chicken Wings
These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.
By Claire Saffitz
Peach and Raspberry Cream Pops
Plus: the secret ingredient for a much creamier flavor.
By Andy Baraghani
Gochujang-Marinated Skirt Steak
Skirt steak is the ultimate summer steak for grilling—quick cooking, buttery, and versatile.
By Claire Saffitz
Grilled Rib Eye with Shishito Pepper Salsa
Never mad about shishito peppers making an appearance.
By Gerardo Gonzalez
Grilled Citrus-Shrimp Lettuce Cups
This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.
By Rick Martinez
Grilled Pork Tenderloin Sandwiches
Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.
By Rick Martinez
Potato Salad with Mustard Sauce and Watercress
Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.
By Andy Baraghani
Sundaes with Brown Butter–Cornbread Crumble
Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.
By Claire Saffitz
Skirt Steak and Smashed Potatoes with Herb Dressing
Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.
By Chris Morocco