Citrus

These frozen treats are also super cute made with orange rinds and work with any flavor sorbet or sherbet you fancy.

Refreshing and a little bit inebriating; if you’ve got kids running around, pick up a box of Rocket Pops so there’s no confusion!

To use loose leaf tea, substitute ½ teaspoon per bag.

Make it ahead and leave out the seltzer if you want, but don’t add the citrus 'til it’s drinking time.

Dip strawberries into the creamy thing first, then the crunchy one.

Your baked goods, pastas, and more are good. But they could be better—just add citrus and lemon zest.

Attention: Also delicious with mint in place of the cilantro (some people really hate cilantro).

Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

This sauce gives a bright finish to any flame-kissed fillet or crustacean.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

Our favorite Bloody Mary is an instant classic. Great-quality tomato juice, bright lemon juice, savory Worcestershire, and a tangy hot sauce deliver on all fronts.

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers' Choice Week contest. Look for naan in the bread aisle of your local supermarket.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

The best reward for walloping a bag of ice is this drink—it’s like a grown-up snow cone.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

Choose the best-quality fish for this simple ceviche.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.