Amy Giezentanner, Recipe Tester

This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Store-bought Phyllo makes the strudel a cinch to make.

• (2)
• 35 M
• 1 H, 25 M
• 6

Relax with these crunchy-tender fish tacos filled with a kicky cabbage slaw and sweet-tart mango-banana salsa. Think flip-flops and a beer—all year long.

• (2)
• 15 M
• 1 H
• 6

Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.

• (5)
• 10 M
• 10 M
• 8

A little spicy, salty, and sweet and altogether satisfying. Your latest weeknight salvation when you need dinner pronto but you want something that’s not predictable or boring.

• (4)
• 15 M
• 15 M
• 10

This spicy tomato soup gets its heat from Thai Sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

• (7)
• 15 M
• 1 H, 15 M
• 27

Mmmmm…doughnuts. Ethereally fluffy, wonderfully drippy, homemade glazed doughnuts. What are you waiting for? Go make some.

• (12)
• 1 H
• 3 H, 30 M
• 89

No need to wait for a big game to make these Spanish-inflected, finger-lickingly outstanding chicken wings. Trust us.

• (1)
• 30 M
• 2 H, 30 M
• 2

Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with a complex taste.

• (1)
• 30 M
• 45 M
• 2

Renee, a sucker for the crates of summer stone fruits at the farmers market, shares what to do with underripe peaches.

• Quick Glance
• 15 M
• 2 H, 15 M
• 7

The official Spanish summer sipper. And, for those who don’t care for sodden, wimped-out fruit mush, a nifty little party trick at no extra charge.

• (3)
• 10 M
• 10 M
• 8