As the summer kicks into high gear and there is actually some daylight to enjoy after work, the last thing you want is to be stuck inside cooking long and arduous meals. With this truth in mind, you have two options: fire up the grill, or make something that's super easy and quick. If you choose the latter route, this simple pasta dish should satisfy your needs nicely.

The best way to postpone (if not avoid) the feeling of post-grad dread is to take a step back and give yourself some time to decompress. For all the tomfoolery that goes on, college is a tough gig, and you wouldn’t be the first person to feel burnt out on commencement day.

Potluck Portables (noun): Easy portable side dishes that can be made the night before, served at room temperature, and are versatile enough to complement any surrounding dish at a potluck buffet.

Phoebe the Quarter-Life Cook joins the "Recipe of the Week" team from Big Girls, Small Kitchen, a food and recipe guide for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens.

If you celebrated National Running Day on Wednesday, then you've earned the right to really wile out on National Doughnut Day. Why is the first Friday in June different from all other days?

Potluck Portables (noun): Easy portable side dishes that can be made the night before, served at room temperature, and are versatile enough to complement any surrounding dish at a potluck buffet.

Potluck Portables (noun): Easy portable side dishes that can be made the night before, served at room temperature, and are versatile enough to complement any surrounding dish at a potluck buffet.

Cara the Quarter-Life Cook joins the "Recipe of the Week" team from Big Girls, Small Kitchen, a food and recipe guide for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens.

Phoebe the Quarter-Life Cook joins the "Recipe of the Week" team from Big Girls, Small Kitchen, a food and recipe guide for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens.

Back in my days as a fellow at the NB Whaling Museum, I ate a simple meal with Klaus Bartlemus, the world's leading expert on whaling. Klaus was also an expert on eating odd foods. He'd consumed the eye of a sturgeon and a whole small bird. He offered to cook us dinner, and to my surprise offered a very simple dish... roast cod with cherry tomatoes.