The Bon Appétit Test Kitchen

Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.

To get a super-light mousse, you'll need to properly fold together the whipped cream, egg whites, and melted chocolate.

Truly ripe tomatoes don't need much more than olive oil, salt, and herbs.

Hot ribs, meet cool slaw. Yogurt magically lightens the dressing.

No room on the grill? Cut the kernels from the cobs and char with 1 tablespoon olive oil in a cast-iron skillet on the stove.

Five ingredients and five steps will get you to burger heaven.

Classic salad, meet the open-face sandwich. Our version includes garlic-scented toast and a versatile, new-school egg salad made with cottage cheese, parsley, and capers.

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

A great summer salad requires three things: fresh greens, a tart, seasonal dressing (made here with grated tomato), and a light hand to toss the ingredients together so the lettuces stay perky.

Choose baby backs or spareribs, then follow our three simple steps: Season, bake, and grill.

The magic of this easy dessert happens in the fridge as the lemon juice sets the cream into a luscious custard— no eggs or gelatin required.

Use this easy, vibrant homemade harissa to transform charred green beans (or any grilled veggies) into a wonderful side dish all season long.

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

Fruit is a welcome addition to savory grain salads. Here, mangoes and oranges add color and sweetness to the deep-purple hue of black rice. It's delicious with grilled fish.

Be gentle when washing new potatoes; their tender skins scrub off easily.

Get juicy shrimp by gently steaming them in an herb-and-lemon infused broth.

Can't find aquavit? It's easy to make your own by infusing vodka with herbs and spices.

You can use any white flaky fish in this versatile—and quick—dish.