Bon Appétit

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

This steak pairs well with grilled corn or a crunchy salad.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

Just as easy and fun to cook as they are to eat, mussels deserve a spot in your weeknight dinner rotation.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans. "It adds a bit of acidity, fat, and richness without overpowering the dish," he says. And it makes a strong case for using meat in a supporting role to veggies, not the other way around.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

This recipe proves that streusel makes everything better.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

To make this easy ice cream, strain hot custard over semi-sweet chocolate and fold in malted milk balls once the custard has cooled.