Time: 35 minutes

Favor It: A crisp, colorful main-dish salad is just the kind of simple, vibrant, hot-weather food we love. You can sub steak or chicken for salmon.

Serve with Parsley-and-Dill Potatoes

Photo: Caitlin Bensel

Summer is in full swing, and should be celebrated with these amazing recipes that our Editors are raving about. Use these staff faves for everything from backyard cooking to keeping dinner cool on warm nights.

Cooking Light
June 19, 2017

Plant-Based Pizzazz 

Frozen, fruity, and boozy, this next-level margarita will be the star of any summer soiree or Fourth of July cookout. Roasting peak-season strawberries intensifies their sweetness and elevates the flavor. Aquafaba, the viscous fluid from canned chickpeas that you normally rinse down the drain, has become the silver bullet to making plant-based whipped topping.

Photo: Caitlin Bensel

View Recipe: Roasted Strawberry Margaritas with Aquafaba Whip 

Pancakes for Dinner

Is there any time of day when a pancake isn’t welcome at the table? These sweet and savory cakes are a sumptuous choice for breakfast, dinner, or a quick snack on the go. Dried chorizo adds a welcomed hit of richness and spicy, smoky flavor.

Photo: Caitlin Bensel

View Recipe: Spanish Chorizo Corn Cakes

Keep Cool

This is an ideal recipe for ripe, peak-season farmers market produce. High-quality olive oil will make a big difference here. You can find Spanish extra-virgin olive oil at reasonable prices at Trader Joe’s, but any flavorful variety you have on hand will work. 

Photo: Jennifer Causey

View Recipe: Tichi's Gazpacho

Sweet and Seasonal

Creamy, luscious, perfectly sweet with a touch of tart, this simple frozen yogurt was a clear staff favorite. A combination of half-and-half, plain whole milk yogurt, and a little corn syrup gives the frozen yogurt its super-smooth, almost velvety mouth feel.

Photo: Jennifer Causey

View Recipe: Vanilla Frozen Yogurt with Fresh Cherry Swirl

A Taste of France

A big main-dish salad is exactly how we like to eat when temperatures start to climb. This summery take on the classic Niçoise is a riot of colors and textures, and it was quickly devoured by everyone in the test kitchen.

Photo: Caitlin Bensel

View Recipe: Summer Salmon Niçoise Salad

Cook's Secret

Browned butter is the quick cook’s best-kept secret: Less than two minutes in the pan caramelizes the milk solids in butter for a fragrant, nutty note in any dish. If your chicken breasts are larger than 6 ounces (some can be as big as 12 ounces), halve the two breasts horizontally instead of pounding them thin. Serve over a bed of whole-wheat couscous, whole-grain polenta, or brown rice.

Photo: Victor Protasio

View Recipe: Chicken Breasts with Brown Butter-Garlic Tomato Sauce

Try Out Tofu

Our plant-powered riff on huevos rancheros is just as flavorful and hearty as the classic. Cooking crumbled firm tofu in a skillet achieves the fluffy texture of scrambled eggs, while turmeric adds the quintessential golden hue. Soy chorizo is full of zesty south-of-the-border spice, making it almost indistinguishable from traditional Mexican pork chorizo.

Photo: Jennifer Causey

View Recipe: "Huevos" Soy-Cheros

Add a Little Spice to Life

Put all those peppers you grew or grabbed at the farmers' market to great use in sauce that are so potent, only a dab'll do.

Photo: Greg Dupree

View Recipe: Fermented Jalapeño Hot Sauce

View Recipe: West Indies-Style Hot Sauce