Simple Cooking

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

Shellfish and pork are a power duo. The backbone of this clam toast is a salty-sweet pancetta soffritto with onions, fennel, and lemon zest, which add a sweet, bright flavor.

Palizzi Social Club in Philadelphia gets very thin-cut rib eyes on the bone. But for us mere mortals, a boneless rib eye is your best bet, plus it’s easier to serve family-style.

This creamy, tangy sauce with a garlicky, black pepper punch is ubiquitous on platters of grilled meats sold by halal street carts in major cities across the U.S. We can't stop drizzling it on everything from pita sandwiches to roasted vegetables to crisp salads.

A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.

We love this cross between steak and cocktail sauce so much, we had to create our own version. The ketchup base has a well-balanced combination of molasses, Worcestershire, vinegar, and horseradish that makes it perfect for surf or turf!

Combining favorite fall fruits and spices with sparkling cider, rum, and wine gives sangria a refreshing new spin.

This thick, savory sauce is inspired by Papa John's breadstick-dipping sauce. But this one is made with real butter, so it tastes even more delicious.

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.

Nothing feels more decadent than giant shells of pasta filled with creamy mozzarella, Parmesan, and ricotta.