Pat Francis, Recipe Tester

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.

We just can’t get enough of this peachy, simple, skewer-y, summer salad of sorts that comes together in far less than an hour. Prep, grill, toss. You’re done.

The perfect family-friendly dinner that adds just a little bit of spice to your plate without spending too much time in the kitchen.

America’s Test Kitchen came up with a painless way to avoid soggy squash (squashy squashes?) that makes a lovely, zingy side dish. It’s a splendid way to get your veggies.

Because nothing says love like cheesy pasta magnificence. This baked mac ‘n cheese, with Colby, Cheddar, and crisp, buttery bread crumbs can be made ahead of time, too.

“These hit the flavor spot.” “Delicious.” “I’ll make these again.” That’s what folks are saying about this recipe.

These pretty pink refrigerator pickles are almost instant in terms of gratification, undeniably complex in terms of satisfaction.

This mint julep panna cotta has all the minty essence of the classic cocktail but in a creamy dessert. A Kentucky Derby must.

Spicy. Sweet. Tangy. Irresistible. Just what we want in something that’s hot off the grill and destined for dinner. Not to mention an easy way to get your greens down.

Iceberg lettuce gets a serious upgrade with this creamy vinaigrette, a handful of herbs and red wine vinegar. Not only iceberg lettuce, you’ll slather it on everything.