Whoever coined the term “lazy days of summer” wasn’t tasked with feeding their household during the hottest months of the year. Fortunately, there are all sorts of ways to make the most of the season’s otherwise relaxed vibes, extended daylight hours, and abundant produce. No matter your time, budget, or energy level, summer is the perfect time to plug yourself into the joys of cooking. Here are 50 ways to get started.

Few of us can afford full-scale kitchen renovations any time we need a boost, but small changes that reinvigorate your space might just make you more excited to spend time there. Consider hanging a new picture on a wall or the fridge, switching out your dish towels, or putting a potted succulent on a countertop.

Try serving veggie stalwarts in unexpected ways. “Grill your cabbage,” suggests Kiano Moju, the author of AfriCali. She cuts each cabbage through the core into wedges, and then places them directly on the oiled grates of a grill to develop “the perfect mix of sweet and charred flavors.” Top yours with olive oil, salt, red pepper flakes, and a squeeze of lemon. Or try Food Network Kitchen's version with a refreshing cilantro-lime sauce.

The best cookbooks are bursting with culinary inspiration, with options ranging from easy recipes designed to lift to weekday cooking ruts, to cheffy, Instagram-worthy projects. Find some of our recent picks here, or scroll or stroll through the selection at your local bookstore or library.

Rather than picking out recipes and then hitting the market, when it’s time to plan menus for the week, start by flipping through the circulars from nearby supermarkets to see what’s on sale, suggests Andy Liang, recipe developer for FoodNetwork.com. “I search my local grocery store’s weekly sales and determine a few of my meals for the week to save money,” he says. “That brings me joy, especially in this economy,” he says.

Anyone who sniffs at so-called boring chicken dinners hasn’t experienced the joy and wonder of a beer-can bird. Cooking a whole chicken upright on an open beer is visually exciting, to be sure, but it’s also an effective way to keep the meat tender and juicy. As the chicken cooks on the grill or in the oven, the sweet, malty beer infuses every bite with flavor, too.

Making a condiment or go-to pantry item from scratch not only reconnects you to the ingredients and flavors on heavy rotation in your kitchen, but it also can inspire you to use them in different ways. Try your hand at homemade barbecue sauce, chutney, chili crisp, and beyond.

Give your cookout a vegan makeover with BBQ pulled jackfruit. Pile it high on pillowy potato buns, and don’t forget the crunchy coleslaw on top.

Involving the whole household in finding family-friendly recipes can turn a daily chore into a team sport. “My fiancé and I enjoy tossing around creative ideas during menu planning with the kids, then refining those ideas into a fun and cohesive meal plan,” says Eric McHugh, the executive chef of Hotel Haya in Tampa, FL. Not only has this approach helped his 10-year-old daughter “become much less of a picky eater,” but he also finds that “having the kids help manage the shopping list at the store and joining in the prepping and cooking makes it a truly enjoyable experience — something we all look forward to doing.”

Summer is prime time for fresh produce. Mix up mealtimes by taking a chance on a new-to-you fruit or vegetable at your local farmers market or grocery store. If you’re unsure how to prepare it, ask the person ringing you up — some farmstands have printed recipe cards to share — or check out our suggestions, of course.

Ground spices start to lose their flavor after six months, and whole spices last for up to five years. Sort through your spice rack and get rid of any jars or containers that smell musty or have outlived their promise. You might find something you forgot you had that inspires you to try a new recipe or whip up an old favorite; or the sight of your organized spice rack might make the whole kitchen feel more inviting.

Embrace the slower pace of the summer months with a vacation-worthy cooking project. “I really enjoy rolling out fresh pasta, baking bread, and the art of fermentation,” says Charlie Loomis, executive chef of Ellington Park Bistro in Washington, D.C. Canning fruit, pickling veggies, making pasta by hand, or baking something that requires a rise can plug you back into the joys of feeding your household.

Grilling in-season fruit caramelizes their sugars and gives them rich, candy-like flavors with a pleasantly smoky backbone. In less than 10 minutes, you can give deliciously juicy watermelon slices or halved peaches worlds of flavor. Make sure the grates of your grill are piping hot —think 500 degrees F on a charcoal grill — to keep cut surfaces from sticking.

Chances are, you’re not the only one in your friend group eager to reclaim the joys of summer cooking. Create a group chat or send an email to a few food-loving friends with one of your favorite weeknight recipes, and ask if they can share one of theirs. Your community and kitchen will thank you.

A change of scenery can refresh your perspective on what and how you cook. Whether you’re fixing meals in a vacation rental, or setting up shop at a friend’s home for the afternoon, adapting to a new environment can help you take stock of which cooking habits you hope to break — and which ones you’re eager to bring back home.

Juicy Lucys, or cheese-stuffed beef patties, are a Minneapolis phenomenon and are easy to make at home. Broil a batch made with ground beef and velvety American cheese in the oven, or take the action outdoors with a Mediterranean-accented version featuring garlicky ground turkey and tangy feta.

Put the plates or bowls you’ll use for salads or gazpacho in the fridge about 10 minutes before you plant to serve them. It’s a zero-cost hack that makes even hastily prepared meals feel restaurant-worthy. “There’s something oddly satisfying about serving a refreshing, cold dish on a nicely chilled plate during a hot summer day,” says Pepe Moncayo, executive chef of Arrels restaurant in Washington, D.C.

Poll your household for their top takeout items — like pizza, burritos, or fried rice — and then try to tackle those dishes at home. It gets everyone involved in meal planning and might expand your repertoire, too.

“Summer has a way of stripping things back,” says Emily Yuen, the executive chef of Lingo restaurant in Brooklyn, New York. “You don’t need to do much when the ingredients are already speaking for themselves.” Instead of following a recipe, let ripe summer tomatoes, sweet corn, and juicy melons take center stage. Dress them simply with a dash of olive oil, pinch of sea salt, dab of butter, squeeze of citrus, or a sprinkling of fresh herbs — it’s all they need to shine.

Learning from a passionate culinary professional is a surefire way to reignite your enthusiasm for cooking, and there are virtual and in-person classes available at a range of price points. Check out local culinary schools or digital resources like kitchenware store Sur La Table, cookbook author Julia Turshen, content creator @CookingWithEmy, and many others. Bonus points for signing up for a cuisine or technique you’ve never tried before.

In summer, “what I rely on most is grilled dinner,” says Ginevra Iverson, the executive chef of Food Network. “I usually cook enough protein to be used in one meal that night, and then at least another one later in the week,” she says. For instance, if you’re grilling steak for tacos, consider tossing on some sausages that you’ll slice “and toss with orecchiette, broccoli raab, parm, and garlicky olive oil” for another meal, Iverson says.

If you can’t outsource one day’s meal planning and cooking to another member of your household, budget for takeout one night. Either way, give yourself a breather so you can get your rhythm back. Think of cooking like an endurance sport: Rest and recovery is key to long term success.

Ask houseguests, roommates, and family members to help chop onions, pull parsley leaves off their stems, set the table, and other small tasks, suggests Daniel Dorado, CEO of The Migrant Kitchen. “People love having a job to do, and it makes cooking so much more social,” he says.

Turn a snack board into a meal by loading it up with in-season veggies, tinned fish, cured meats, and other crowd-pleasing finger foods. It’s the perfect thing to serve during afternoons by the pool or at the beach, or anytime it’s too hot to do anything but lounge near an air conditioning vent.

Romanticize your prep work by creating a playlist or downloading a podcast to listen to while you cook. It makes the time pass more quickly and turns what can feel like a chore into a relaxing, personalized experience.

Grain bowls are excellent all-in-one meal options, and you can customize them with various proteins and add-ins to keep everyone at the table happy. To keep yours feeling fresh, try using a different base ingredient. If you typically make bowls with quinoa, opt for farro. Instead of white rice, swap in brown rice for a different texture and flavor.

Flip expectations by serving up familiar flavors in a new format. If your household likes Caesar salads, consider putting that creamy dressing into a picnic-ready panino with kale and juicy grilled chicken. Instead of trekking out to the deli for a meaty sub, make an Italian hero salad loaded with giardiniera and sliced salumi. Or take everything you love about a BLT and put it into a crowd-pleasing pasta salad.

Spin a physical or virtual globe and put your finger or cursor down without looking. Vow to make a meal from whatever country it lands on. (Bonus points if it’s a cuisine you’ve never cooked before.)

Few things make the kitchen less welcoming than stacks of dirty dishes. Clean as you go so you can enjoy being in that space. “A lot of newlyweds receive that important piece of sage advice from the family elders, ‘Never go to bed angry,’ says Loomis, the Washington, D.C.-based chef. “I like to add ‘Never go to bed with dishes in the sink’... to me, there’s something beautiful about making your morning coffee in a clean kitchen.”

The answer is almost always yes. Whether you have herbs wilting in the crisper drawer, cheese in the fridge, or tinned fish in the cupboard, frittata recipes give leftovers and pantry staples a new lease on life—and the possibilities are seemingly endless.

If you typically sauté veggies or fry eggs in olive oil, try using coconut oil or ghee. This small change that can expand your palate and make you eager to experiment with new ingredients and flavor combinations.

When it’s too hot to turn on the oven, don’t bake: macerate. “Take your cherries, strawberries, and peaches to the next level by adding some sugar and a pinch of salt… [plus] herbs like mint or basil, and a little lemon, lime, or orange zest,” says Rochelle Cooper, executive pastry chef at Washington, D.C. restaurants The Duck and the Peach, La Collina and The Wells. The cut fruit and berries develop a syrup-like consistency that’s perfect for spooning over homemade or store-bought angel food cake, Greek yogurt, or vanilla ice cream.

A TikTok trend-turned-global phenomenon, little treats are small things you can do to reward yourself on otherwise ordinary days. You don’t have to spend a lot of money, either. Instead, maybe you buy yourself a new spatula or pick up a specialty coffee or cheese to make everyday cooking feel a bit more special.

A big bowl of just-picked lettuces, juicy tomatoes, crunchy cucumbers, and other fresh-from-the-garden salad ingredients is a hallmark of summer. “Coming up with new ways of dressing those salads is part of the fun,” says Peter Reinhart, a culinary educator in Charlotte, NC. If you typically serve salads with ranch, try a creamy tahini dressing or punchy vinaigrette. “Different dressings keep things fresh and keep you engaged with what you’re making and eating,” Reinhart says.

On your next movie night, check out a food-centric film like Big Night, Soul Food, Eat Drink Man Woman, or family-friendly Ratatouille. Seeing fictional characters connect with each other over meals is a happy reminder of how powerful cooking can be in the real world, too.

If it’s hot outside, or no one is quite hungry enough for a full dinner, serve summer dips with crunchy crudite and soft pita slices for a fun, interactive meal everyone will enjoy. Salmon dip, hummus, and baba ganoush are packed with protein, and spicy succotash turns veggies into a party.

Nothing makes meal prep go slower than dull tools. Break out the honing rod, electric sharpener, or whetstone to get your most-used knives razor-sharp. It’s a quick step that makes cooking every meal a little easier.

Seafood boils combine shellfish like clams, shrimp, crab, or a combination, with tender potatoes, corn on the cob, and more. You cook them all together in a large pot over an open fire, grill, or the stovetop for an all-in-one meal that always feels celebratory, whether it’s a birthday or run-of-the-mill Wednesday. Fill your pot with shrimp and red potatoes, or try a lemongrass-scented Viet-Cajun mix of clams, andouille sausages, and more.

Get inspired by local foodways by joining a Community Supported Agriculture (CSA) program, which connects individuals with nearby farmers, fishermen, cheesemakers, and more. When you buy into a CSA, you essentially pledge your support to a farm or producer by paying upfront for regular deliveries of fresh-off-the-vine fruits and veggies, just-caught fish, or homemade cheeses. Options are available nationwide, and you can choose the quantity and frequency that’s right for your kitchen.

Invite friends over or have the members of your household come together for a summer cooking challenge. Ask everyone to prepare a dish using whatever’s in your kitchen plus a short list of mystery ingredients like olive oil, bacon, and fresh-from-the-farmstand melon. Even if all the recipes aren’t a success, you’re bound to be energized by each other’s creativity.

Maybe you go to another branch of your favorite supermarket, or swap your weekly Trader Joe’s run for a visit to the nearest Aldi. Either way, navigating a different layout can help refresh your perspective on your usual grocery haul, and might introduce you to new ingredients or products you’d never otherwise try.

As much as we love the classic combination of tomatoes, mozzarella, and basil, the caprese salad formula—tangy fruit plus creamy cheese and aromatic herbs—is ripe for experimentation. You can put those flavors to work in everything from pasta to kebabs to quiche, or play around with the individual components. Swap the basil for oregano or mint, or try burrata or crumbled feta or gorgonzola instead of the mozzarella. This pretty version has green goddess dressing! You can even trade the tomatoes for peaches, nectarines, and other tangy summer fruit. “I love peaches, mozzarella, and balsamic,” says Frankie Celenza, author of the cookbook EAT (Easy, Affordable, Tasty).

You’re bound to enjoy cooking more when you’re pleased with the outcome, so make sure you’re cooking for yourself as much as everyone else at the table. Need inspiration? Check out our most popular recipes or browse by cuisine or ingredient.

Bustling night markets where locals and tourists play games and snack on delicacies prepared on the spot (and sometimes grilled over open fires) are a cherished part of Taiwanese culture. Bring the experience to your own backyard or neighborhood park by cooking up grazing snacks and skewers, creating a station for each dish, and bringing games like mahjong for adults or darts or ring toss for kids.

Putting your existing kitchen equipment to work in new ways opens up worlds of possibilities. For instance, if you typically use the air fryer for veggies or chicken wings, try air-frying steak, chocolate chip cookies, or elegant pomegranate-glazed salmon fillets. Instead of your go-to hot dogs or hamburgers, make pesto pizza, smoky ratatouille, or individual peach crisps on the grill.

Most of us have one or two (or more) cans, bottles, or jars in the fridge or cupboard that we used for one recipe and then never opened again. Inventory what’s already in your pantry, and then put those forgotten condiments and dry goods to use in a new recipe. You might just stumble upon a new favorite dish.

Whether you tend to potted herbs on your windowsill, or plant an elaborate vegetable garden in your backyard, growing your own ingredients fast-tracks your connections to what you’re cooking and eating. Check out our tips for new gardeners, head to the nearest nursery or home improvement store, and start planting.

If your household includes school-aged children, ask them to help you fix dinner. It’s an opportunity to connect during homework-free summer afternoons, and it might just awaken their enthusiasm for food and cooking, too, says Moncayo, the chef at Arrels. “For me, the true joy of summer cooking comes from sharing the kitchen with my kids,” he says. “What started as their request to help out during the pandemic has now become a cherished summer break tradition.”

... even if it's just a fire pit in your backyard. Cooking over an open flame feels a little daring, and results in smoky, melty dishes. Try this campfire twist on garlic bread as an easy introduction into the technique.

Start with homemade ice cream or pick up a few pints at the supermarket, and then set out bowls of chopped nuts, caramel sauce, hot fudge, whipped cream, cookie crumbles, and any other toppings your household adores. Grab a few spoons, bowls, or cones, and encourage everyone to build their own masterpiece.