Simple Cooking

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

"A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?" —Alison Roman, senior associate food editor

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

These shrimp are so big and sweet you'd never know they weren't lobster. Hinged grill baskets make turning them super easy.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

The jammy mash-up of berries with coconut milk and cardamom makes these pops just rich enough-and irresistible.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

Pick firm, bright-green celery stalks with lots of leaves.

When the raw slices are baked, they will shrink considerably, so use large beets.

The carrots are shocked in ice water after shaving to give them a wavy shape and slightly soften their crunch.

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.

Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.