Summer is the best of time of year to cook and eat, by far, with its hissing grills, saltwater-seasoned beach picnics, stone fruit dripping with juice, vine vegetables brimming with flavor and pastel cones of melting ice cream. I love it.
In honor of the season, we’re unveiling the Summer 100, the New York Times Cooking recipes we think you should put on repeat for the next three months. We’ve selected our favorite salads and desserts, recipes for the grill and ones that don’t require cooking at all, and dinners, of course — like the shrimp scampi below.
Don’t have a subscription to New York Times Cooking? For a limited time, you can view all of these recipes for free by downloading our app and starting your free trial. Apple iOS users can download the app here, while Android users can use this link.
Let me know what you’re cooking now and what you’re excited to make in the months ahead. (For me: sour cherry pie, served warm, with a collapsing scoop of vanilla ice cream.) I’m dearemily@nytimes.com, and it’s always good to hear from you.
1. Summer Shrimp Scampi With Tomatoes and Corn
Are tomatoes and corn at their peak? Not yet. But start making Ali Slagle’s delicious recipe now and you’ll have it nailed come the point in summer when the produce is perfect. To be honest, this dish is nearly as good right now, thanks to that garlicky butter sauce. You don’t need to serve this with pasta, but I certainly would.
