Simple Cooking

This lime- and cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

Top these Tex-Mex–inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.

Soaking seeds makes a healthier, creamier pesto, but you can skip it if you're in a rush.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Adding veggies to the marinade while warm helps them absorb more flavor.

Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.

If you have a mandoline with a julienne attachment or julienne peeler, use it here. For the best texture, stop cooking before the squash goes limp.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

"Paris chef Alain Passard, who is famous for unusual pairings, inspired this dish." —Chris Morocco, associate food editor

This also makes a great dinner for one; just cut the ingredients in half.

Warm, toasty, buttered rolls are key. If you can't find New England-style buns, trim 1/4" from both sides of standard hot dog buns to remove the crust and expose more surface area.

Go light on the salt when seasoning these chops; the marinade is fairly salty, especially after it reduces.

Trust us: Your first batch of this condiment will not be your last. Spoon it over the Ricotta Omelets , or see the Cooks' notes for other ways to enjoy it.