This recipe manages to combine three of our favorite summery Italian staples—tomato caprese + grilled bruschetta + panzanella—in an utterly simple and harmonious, if not entirely traditional, way. Adapted slightly from Marcy Ragan, private chef and caterer at Relish Your Chef.

These are the easiest dessert ever, needing only three ingredients: Oreos, cream cheese, and melted chocolate. I first started making this recipe in high school as a sleepover snack. In college, I only had a microwave in my dorm, but MacGyvered the recipe by crushing the cookies by hand and commandeering the mini-fridge. Now, years later, I like to make them fancy-schmancy with two kinds of chocolate: semi-sweet and white. (But trust me, they taste just as good with one or the other.)

Dry-aging steaks gives them a mineral, earthy flavor—not sweet, but more savory, even umami— that is highly prized among steak lovers. It’s ordinarily a many- months process in a special, humidity- and temperature- controlled chamber. Having someone else do it for you quadruples the price of the steak, but you can do it on your own tonight with this easy rub that mimics those flavors.

Traditional cacio e pepe relies on practice and patience, and vigorous tossing—a technique well worth mastering, but maybe not tonight—to make a smooth sauce. Dry, grated cheese and starchy pasta water don’t inherently gravitate toward one another—the wrong heat, timing, moisture, or position of Mercury can send the sauce into dry and clumpy misalignment. But, as chef Tony Kim has discovered, a swirl of miso, butter, and chicken stock do no such thing—they love melding together. “The emulsification process pretty much happens on its own,” Kim wrote when he published this recipe in Lucky Peach in 2016. They also happen to make an incredibly delicious, noodle-coating sauce that does a very fine impression of a creamy, cheese-based one. And there’s a good chance they’re all waiting for you in your kitchen now.

The banana peel becomes a cooking vessel on the grill. Slit it lengthwise down one side, then all kinds of sweet things can happen inside. The whole package goes over direct heat—you can even put it on a piece of foil set right on top of coals, if you like. Eat it straight from the peel, or spoon it out as a ready-made topping over ice cream. You can have the banana stuffed and ready to go before lighting the fire.

Your new favorite frozen dessert isn't ice cream—it's mousse. And it isn't chocolate mousse—it's honey.

Savory Stovetop Oats with Avocado, Greens, and Kimchi offer a nourishing twist on breakfast. Creamy oats are topped with vibrant greens, creamy avocado, and tangy kimchi for a bold, umami-packed meal that’s satisfying and gut-friendly.

Coconut Stovetop Oats with Avocado, Chia, and Almond Butter combine creamy oats cooked in coconut milk with nutrient-rich toppings. This wholesome, plant-based breakfast is packed with healthy fats, fiber, and flavor for a satisfying, energizing start.

Jacques Pépin’s Criques (Crispy Potato Pancakes) are simple yet elegant French-style potato cakes made with shredded potatoes, eggs, and seasoning. Pan-fried until golden and crisp, they’re perfect as a side dish or light main course.