Simple Cooking

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

It takes some practice to produce a beautifully crimped pie crust, but galettes? Not so much: The more rustic they look, the better.

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Heating the sugar before beating it into the egg whites creates an extra-glossy, stable meringue.

Refreshing and a little bit inebriating; if you've got kids running around, pick up a box of Rocket Pops so there's no confusion!

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

These frozen treats are also super cute made with orange rinds, and work with any flavor sorbet or sherbet you fancy.

No one will know this umami-packed creamy dressing is made with tofu; they'll just think it's delicious.

Choose a mild and creamy Gorgonzola for this dip.

Poaching the shrimp with their shells on locks in their flavor.

These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

Once cooked, slick fried chicken with a potent spiced-chile oil, for an extra punch of heat and flavor.

You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.