Cooking for Two

This zucchini linguine is a panoply of summer abundance with summer squash and herbs crowding out the usual pasta sauce suspects. No complaints here.

Seafood pasta is always a little luxurious—even on Wednesday night, and even when the pasta in question is ready in half an hour.

A modern riff on the classic Italian cocktail. The addition of orange-flavored hard seltzer gives your drink a refreshing, and unexpected, upgrade.

This is an exceptionally easy way to sate those crave-worthy Vietnamese flavors at home. Not a lot of ingredients or special techniques, just sticky caramelized perfection.

If you know Chris McDade, you know he loves the salty umami bombs known as anchovies. Let this effortless pasta show you why we’re obsessed, too.

A lightened-up version of shrimp scampi replaces butter-soaked noodles for olive-oil kissed zoodles. Don’t worry, it’s still got lots of garlicky shrimp.

Andrew Janjigian, a wonder of the bread world, walks you through the best way to make a pizza on your grill. Start simple with a classic summer tomato pie.

Richly flavored, not too spicy, and umami-packed, this curry won rave reviews from our testers. The sauce is perfectly suited to mopping up with piles of naan bread, too.

Nothing is more romantic than cooking grilled trout in the open air. Well, maybe that’s a stretch. Still, it’s a damn good recipe.

A poetic take on fresh clams simmered in white wine. This comforting Portuguese classic is sorta the epitome of simple done well.