Epicurious

Put this gorgeous green blender sauce toward whatever long noodle is in your pantry.

Like José Andrés’s paella and not one but two chicken stir-fries.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

Best served chilled.

Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.

This speedy one-pan summer dessert channels peaches and cream with a twist.

A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.

Raw zucchini has never tasted better.

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

A lightning-fast dinner inspired by an Italian classic.

Grilling fish atop a bed of lemon slices is the key to not sticking.

The kicky homemade ranch marinade tastes bright, creamy, and deeply familiar.

Pasta sauce tastes better on the grill.

The popular dish gets a summery upgrade.

Think flag cake—but with crisp puff pastry, whipped cream, and layers of fresh berries.

A kiss of heat makes an otherwise lovable dip simply irresistible.

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

The secret to extra-fluffy stack? A splash of cold, bubbly seltzer.

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.