Tips

A 30-minute one-pan meal with pillowy gnocchi in a creamy sun-dried tomato sauce. Ready in under half an hour using rotisserie chicken.

Soft oatmeal cookies swirled with peach jam and fresh peaches, topped with a rich brown butter cinnamon icing. The ultimate late-summer bake.

Individual sweet tartlet shells made with classic French pâte sucrée. Crisper, more delicate, and easier to work with than regular shortcrust.

This month's Cooking Club challenge features pasta alla Norma. Make the recipe by August 31 to enter and win a $100 Whole Foods gift card.

Soy-roasted salmon with Japanese BBQ sauce, served over rice with pineapple slaw, avocado, and homemade bang bang sauce. Ready in 30 minutes.

Blend cottage cheese with olive oil, lemon, and garlic for a creamy, high-protein dip ready in 5 minutes. Perfect for veggies and crackers.

Add two tablespoons of cottage cheese to scrambled eggs for a soft, protein-rich breakfast. Ready in 15 minutes with just four ingredients.

Smashed Castelvetrano olives tossed with lemon and herbs, served over fried ciabatta with torn burrata. A simple, stunning appetizer or lunch.

Sweet peaches and blackberries bake into a brown sugar caramel sauce, topped with a double buttery oatmeal crumble. A perfect summer dessert.

Tender seasoned beef patties smothered in a rich mushroom and onion gravy. A hearty, budget-friendly weeknight dinner for about $2.44 per serving.

A curated collection of the most remade and beloved summer recipes, from fresh appetizers and salads to easy mains and fruity desserts.

Soft, chewy blueberry cookies made with frozen blueberries, white chocolate chips, and cinnamon. No chilling required; makes 3 dozen cookies.