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Already have an account? You know it’s summer when your CSA box or home vegetable garden is giving you way more zucchini than you know what to do with. Once you’ve made all the usual things, give this rich zucchini carbonara sauce a try. Carbonara is a Roman classic – but one that’s historically made with pork. Here, we swap in zucchini – not to emulate the taste or texture of the old style, really, but as a new, veggie-centric twist on tradition. To serve, boil up eight ounces of spaghetti or bucatini (if you can find any). You could even get really meta and serve the zucchini car...

Already have an account? Blistering the beans and peppers in a skillet gives them a nice charred taste without having to toss them on the grill or under the broiler. If you can’t find shishito peppers, try multicolored mini bell peppers instead. Here’s another reason to snack on shishitos: According to some research, a serving of shishito peppers will contain up to 15 percent of the recommended daily intake of vitamin B6, a nutrient linked to easing symptoms such as depression, anxiety, and irritability. That’s good news if you suffer from frustrating PMS symptoms or other mood fluctua...

Already have an account? Black currants are one of those ingredients, like ramps or rhubarb, that show up for only a brief window each year – and inspire major food nerd obsession. If you’ve spotted someone leaning in to chat with a farmer at your local market over the last few weeks, whispering conspiratorially while furtively glancing around, they were probably discussing the date to expect the arrival of black currants. Once the currants hit wherever you are, you’ll want to snap them up and make a big batch of this black currant coulis recipe. It’s incredible simple to make and res...

Already have an account? When you find something that works, you tend to stick with it. For me, this salad of soba noodles with ginger-peanut dressing just works – and I go for it again and again. It’s simple to make – just prep the noodles, blitz up ingredients for the no-cook sauce in a food processor, and then top with some fresh crunchy veggies right out of the crisper. Even if you’re zonked after a long day, you can handle that. But then, the thing that makes this recipe even better: you can batch it up and set the rest away for lunches and dinners to come. The peanut dressing ac...

Already have an account? Photo: Invizbk / Getty Images You do not have to serve the same old margarita at every summer party. Don’t us wrong, we love margaritas, but when you have gorgeous peak-season fruits available, why not work them into your cocktails? This peach Moscow mule recipe is a simple summer spin on a classic favorite. Yes, you’ll be blending peaches, but the finished product is light and refreshing – no sticky, dated Bellini vibes here. Try blending in 1/4 cup fresh mint leaves with the peaches for another layer of flavor. Moscow mules traditionally call for vodka – ...