The amount of sugar in this recipe may be adjusted to your liking—add more for a sweeter flavor and less for a sharper one.

-from CUISINART

Few things capture the flavor of late summer like homemade tomato sauce. Whether your tomatoes come from the garden or the farmers market, this classic recipe from Bormioli Rocco transforms peak-season produce into a rich, versatile sauce you'll enjoy all year long. Make a batch while tomatoes are at their best, then preserve the harvest in Quattro Stagioni jars and savor the season long after summer has passed.

-from LUIGI BORMIOLI

A galette is like a pie on vacation: relaxed and a bit spontaneous. With this freeform tart, there’s no need for blind baking, dealing with double crusts, or any of the other steps that make pies labor-intensive projects. A homemade butter crust creates a flaky, golden foundation for a pretty pattern of cinnamon-sugar-flecked peaches. Bake it in an enameled cast iron skillet for a casual, yet beautiful, oven to table presentation. 

-from LE CREUSET

Fresh grilled summer corn comes together with a vegetable medley and a bright vinaigrette to create the perfect side dish.

-from VITAMIX

When blueberries are at their sweetest, it doesn't take much to turn them into something special. This quick berry jam comes together in no time and is perfect for spreading on toast, spooning over yogurt, or tucking away to enjoy long after berry season has passed. It's an easy way to preserve a little taste of summer.

-from CUISINART

What's better than mac & cheese?

Steak mac & cheese, of course!

-from LODGE

Hot dogs are a summer classic, but this recipe takes them to a whole new level. Smoky ancho chili, melty cheddar, fresh pico de gallo, and your favorite grilled dogs come together for a crowd-pleasing meal that's perfect for cookouts, game days, or any night you're craving comfort food with a kick.

-from LE CREUSET

This is the ultimate "brunch on the patio" mocktail. It's floral, pink, and incredibly refreshing. The combination of our Raspberry Rhubarb Syrup and Rose Cordial make it more than just a fruity lemonade.

-from PORTLAND SYRUPS

Cooking a la plancha requires a super hot surface so you can char the exterior of your proteins without drying out the interior. Even though it may not be the classic circular steel plate, our Griddle is the right piece of cookware for the job. Carbon Steel not only heats up quickly but also retains that heat so you can lock in moisture as you sear your shrimp.

-from MADE IN

This gochujang grilled salmon delivers smoky char, bold Korean-inspired flavor, and just the right amount of heat. It's an easy way to elevate your next cookout—especially with a razor-sharp Shun knife doing the prep.

-from SHUN

The best ribs are definitely smoked—but according to our chef friends at Momofuku Culinary Lab, if you don’t have access to a smoker in your home kitchen this is a great alternative. Braising the ribs makes them fall-off-the-bone soft, before you finish them in a pool of baked beans.

-from LE CREUSET

Put your Hestan cookware to work with these crispy chicken tacos. Featuring seasoned chicken, melted cheese, fresh pico de gallo, and homemade guacamole tucked inside perfectly crisped tortillas, this recipe delivers restaurant-worthy results right at home.

-from Hestan

Eager to start braising but don’t know where to start? Our Braised Beef recipe is the dish for you. Prepare fall-of-the-bone ribs in no time for the whole family and master this popular cooking technique. Be sure to have your braiser handy before getting started!

-from LE CREUSET

Portioned for two, this French brasserie classic with a twist is the perfect date night meal.

-from Made In

If you’ve never grilled watermelon before, prepare to become a believer. The heat caramelizes the fruit’s natural sweetness while adding a subtle smoky flavor that pairs perfectly with salty feta or grilled halloumi. It’s unexpected, refreshing and exactly the kind of easy summer recipe we love for backyard dinners and long weekend cookouts.

-from OXO