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.

A simple, elegant cucumber sandwich recipe made with soft white bread, mayo, and fresh English cucumber. Perfect for tea, brunch, or picnics.

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.

Homemade angel food cake is tall, fluffy, and surprisingly straightforward. Learn the key techniques for a perfect result every time.

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.

A bright, fresh basil vinaigrette that comes together in minutes. Perfect for salads, vegetables, grilled meats, and more.

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.