Summer

It’s the “perfect” dessert for summer!

Being the primary cook in my household, I was shocked to realize recently that I had no idea how to make one of my favorite marinades. My partner always handles the grilling of galbi (Korean short ribs) plus firm tofu for me, but it seemed silly not to know what went into the sauce for this deeply flavored, salty and sweet Korean-style barbecue. Fortunately, it’s pretty simple and now that I know, I can share it with you, too.

Two ingredients and less than half an hour is all you need.

And you only need six ingredients.

You'll want to put the sauce on everything.

Father’s Day is just around the corner! Along with the the perfect grill for the summer, cocktail gifts, and any other last-minute Father’s Day gifts, a special home-cooked dinner is the perfect way to show every dad or father figure in our lives how much we love and appreciate them.

True to their name, poke cakes are sheet cakes that are baked, then (you guessed it!) poked, then filled with a liquid or syrup to add extra flavor and moisture into each bite. These no-fuss cakes (like dump cakes) are one of oldest baking hacks in the book. If you love retro recipes like icebox cake and pineapple upside-down cake, give poke cakes a try. These crowd-pleasing desserts are perfect for potlucks, parties, and gatherings.

Looks just like a summer sunrise.

It's the perfect summer potluck dish.

Where once I’d pounce on a chef-made bowl of al dente pasta and crisp-tender spring vegetables, now it’s a dish I prefer to make at home. Using what’s fresh and new at the market, I slice and dice carrots, bell peppers, peas, spring onions, and baby Broccolini before tossing them into a pot to quickly cook with penne pasta. Finished with bright and citrusy lemon butter and a sprinkle of Parmesan cheese, this warm-weather supper is perfection. And the best part?

Cool down on those hot summer days.

Simpler than shortcake.

For all your potluck and BBQ needs.

It’s easy to think of fresh parsley as a just a garnish to sprinkle over dinner, but it’s such a versatile herb! Chop it up and add it to your favorite salads; blitz it into a sauce, like fresh chimichurri or mojo verde (Spanish green sauce); or stir it into a hearty grain bowl or marinated bean salad.You can make a flavorful compound butter to use on grilled salmon or roasted summer vegetables.

Bright and refreshing.

This is our favorite method.

Ah summertime: it’s when temperatures soar and we all head outdoors to soak up every bit of the season. Who wants to spend time indoors cooking this time of year? Since we can’t subsist on refreshing watermelon and icy popsicles alone, I’ve armed myself with a roster of quick and easy dinners I know I can pull off — even on the hottest of nights.

Sticky-sweet BBQ chicken is the quintessential summer dinner that shouldn’t be limited to the lucky folks with backyard grills. I love BBQ chicken from the grill as much as anyone, but if we’re being really honest here, it is kind of time-consuming to do well. You’ve got to cook the chicken pretty perfectly without the sauce, and once the sauce is added you have to spend a lot of time flipping and basting to get that burnished-but-not-burned coating we all crave.

Given the opportunity, my 6-year-old would eat hot dogs every single day. And I can’t blame him. These snappy, savory sausages packed into squishy buns are satisfying and delicious. There are so many ways to cook hot dogs, too. While he and his neighborhood crew would settle for a boiled dog, I miss the sizzle of a skillet-seared, air-fried, or grilled hot dog. Now, when I’m feeding a crowd of hungry kids (and kids at heart!), I skip the simmer and click on the oven instead.

Memorial Day weekend is upon us! We are really looking forward to the unofficial start of summer. So let’s get ready to host, fire up the grill (after cleaning the grill first, of course), dust off your cooler, and get your favorite picnic blanket ready: We’re heading to the backyard for a BBQ! As for what to cook, there are so many good choices.

I have to admit an unpopular opinion: I am just not into mayonnaise-based summer salads. When it is hot out, I want to eat light and refreshing salads, not thick and creamy ones. So when I say this is the best pasta salad ever, it’s with that opinion in mind. But a mayo-free pasta salad can still come with a degree of creaminess. In this case it’s by way of an olive oil-rich vinaigrette and a sprinkling of flavorful soft cheese.

It’s sweet, salty, and sour.

This salad has everything — except lettuce.

So much more than a dip.

It takes just 20 minutes to prep.

Is there a more quintessential warm-weather side dish than cold pasta salad? This cool salad keeps well, and it’s the perfect make-ahead lunch that you can pack throughout the week. Just about everyone in your family, from your kids to your mother-in-law, will eat it! This recipe is truly as simple as boiling water and tossing in a few key pasta salad ingredients.

It’s juicy, tender, and so savory.

It’s one of the best mojitos you will ever make.

Once we’ve reached the middle of summer, it’s impossible to ignore the fresh zucchini piling up at farmers markets and taking over gardens. While some people can’t get enough of summer’s most abundant vegetable, others need a little more convincing. Zucchini has a mild taste with a subtle sweetness, which might make you think it’s a little blah.

Banish all thoughts of stringy, tough, sad chicken from your mind. For our chicken salad sandwiches and quick chicken weeknight meals, we want nothing but the best. And for that, poached chicken is definitely the way to go. This poached chicken method is easy, fast, and foolproof. Totally tender chicken breasts that are as good for dinner as they are for lunch the next day? Not a problem.

I was greeted in the kitchen by a giant honeydew melon sitting on the counter emitting a deliciously sweet aroma, which immediately made me think, we need to eat or drink this now! I took to the challenge and in my own cocktail quickfire, I reached for the glowing green bottle of Midori on the bar. Typically I use Midori, a melon flavored liqueur, for all sorts of fun Halloween drinks. But, today I was craving a classic cocktail, the Melon Ball. Here’s how to make it.

Here at The Kitchn, we are firm believers in the power of sangria. Whether you serve it in the spring, in the summer, in the fall, or in the winter, sangria is the perfect make-ahead cocktail. Pull a pitcher from the fridge as guests arrive and no one needs much encouragement to start pouring glasses. It feels fancy and instantly festive, but sangria is also one of the easiest big-batch cocktails you can make. As the party host, it’s a no-brainer.

When the heat of summer sets in I just want to eat meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months. I prefer easy summer dinners that come together quickly when I don’t feel like cooking.Needless to say, this shrimp ceviche is on heavy rotation.

It’s light, but still berry decadent.

Do you love a mint julep as much as I do? This classic cocktail always seems to have the right amount of minty sweetness, just enough fizz, and a strong bourbon flavor. It’s a near-perfect sip on a hot porch in summertime. Kentuckians in particular have strong opinions about what should and should not go into a julep cup. Most would agree that a classic julep should start with mint muddled with a bit of sugar.

Sliced cucumbers can't be boring when they're made to be bright and tangy.

Bunches of scallions (or green onions) sometimes languish in my fridge. I know you can keep them fresh for quite a while and even regrow them once they go limp, but still — my crisper drawer can be a dark and scary place. The problem is really that most recipes only ask for one or two scallions at a time — what to do with the rest of the bunch? We’ve got you covered with easy and delicious ways to use up your green onions.

It's amazing on fish tacos.

For me, the moment that marks the beginning of spring isn’t when I spot the first cherry blossoms or pack away my winter coat — it’s when I bite into my first strawberry of the season. Homemade strawberry shortcakes are the very best way to showcase the freshly picked, super-juicy spring berries.

Even if you're not a cake person, you'll appreciate this.