One of our food editors takes a trip to Paris and comes home with an easy and elegant idea: Pack your summer picnic in a jar.

It hadn’t occurred to me that one might reasonably have tomatoes at three meals a day, but my life is better for it.

A chef shares the technique—and secret ingredient—for raw and refreshing gado-gado.

This time of year, we find ourselves eating raw, farm-fresh greens just about every day (sometimes for every meal). With these 11 exciting options, there’s no such thing as salad ennui....

It’s not summer until I’ve stopped buying salad and started picking greens, like purslane, by the road.

Dressing up jarred eggplant and canned tuna results in an incredibly lusty lunch.

Find a homely one with an interesting personality.

These little bites will surprise with their tomato sweetness (bolstered with financier buns made with almond flour and confectioners sugar) and tart goat cheese.

And not your usual flavors either. Here are a dozen great reasons to fire up your ice cream maker this summer.

This issue is packed with portable picnic fare. Here’s a look at our editors’ top picks.