Laurel Randolph

Whether you’re hosting a party, attending a potluck, or simply need a quick snack, veggie dip is here to save the day. It takes mere minutes to whip up, pairs perfectly with fresh vegetables, and is fun to eat. Adults and kids alike won’t be able to resist this fresh and creamy dip.

When summertime hits, I cannot get enough fresh corn. On weekends, farmers park their trucks by the side of the road in my hometown and prop up make-shift “corn for sale” signs, selling ears that they picked early that morning. Sweet, juicy, with a satisfying crunch, sweet corn simply can’t be beat.

Our out-of-the-box ideas — many of which involve literally taking something out of a box and throwing it on a hot grill — are truly grilling game changers. These quick and clever hacks transform ready-made items from our Frozen Food Aisles, Bakery and Meat and Seafood Department into straight masterpieces. Grilled pizza, anyone?

When you think about summer cooking, chances are that grilling and cool, light dishes like salads come to mind. And while I love a good grill-out and an easy no-cook dish, I treasure my Instant Pot in the summer.

While it's hard to trace the exact origins of the dish, marry me chicken lives up to its name—simply put, it's so good that it'll make anyone you serve it to proclaim "marry me!"

While baking soda tends to have a long shelf life, it can lose its strength over time and lead to flat baked goods. Use this simple trick to test your baking soda’s potency.

Growing up, my grandfather grew rows of okra in his prolific garden, handing my mother and I sackfuls at harvest time. I loved the stuff and looked forward to it year after year, a bright spot in the oppressive late summer months. I found out after he passed away that he didn’t even like okra—he grew it just for me.

When I was growing up, my mother worked part-time in a tea shop, where she made quiche after quiche day after day. She was known around town as “the quiche lady” and I was frequently lucky enough to eat a slice or two. Over the years, I’ve eaten quiche from French cafés and made many of my own, and I continue to love the dish for its all-day appeal. Let’s just say that I have thoughts about quiche.

Vallery Lomas is a baking champ. After she was robbed of her win on The Great American Baking Show a few years ago, she turned lemons into lemon curd and built a dazzling culinary career. This led to her first cookbook, Life Is What You Bake It, which features towering biscuits, memorable cakes, decadent pies, and more.

Colorful summer produce brings one thought to mind: it’s sandwich time. While I love fresh salads, my favorite way to enjoy peak veggies is in sandwich form. Juicy tomatoes, crisp cucumbers, crunchy sprouts, tangy pickled onions, creamy avocado, and savory cheese—the combination of flavors and textures can’t be beat.

For a quick and easy vegetarian main or snack, make this crispy baked tofu. The trick to the crispiest tofu? Squeeze out as much water as possible without squashing it. We’ll show you how!

No salad is quite as satisfying as a Caesar salad, with its creamy texture and umami-packed, punchy flavor. But if you’re vegan or on a restricted diet, Caesar is probably the last salad dressing you reach for. Traditional recipes call for egg, anchovies, Parmesan cheese, and often Worcestershire sauce, none of which fit a vegan diet.

The key to a great Greek salad is the dressing. I often toss fresh tomatoes, cucumbers, and feta cheese with this simple dressing, serve it with toasted flatbread, and call it lunch. Sometimes I include lettuce or spinach, sometimes I throw in cubed bell pepper or thinly sliced onions. Olives make an appearance, as does the occasional grilled chicken. The satisfying flavor and versatility keep me coming back for more.

You might recognize Biscoff cookies as the delectable, free treats given out on a popular airline. Made by Lotus Bakeries in Belgium, the crispy cookies have long been popular in Europe and are frequently served with coffee. Their crisp texture also makes them a prime candidate for an icebox cake.

Kohakutou is a Japanese sweet that looks strikingly like a crystal or gemstone. The gummy candy can be used to decorate cakes, cupcakes, and other desserts, or simply enjoyed as a sweet treat. While the edible crystals look impressive, they're actually quite easy to make and only take a few ingredients.