Fruit

Put them on repeat all season long.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

Make a rhubarb daiquiri or three!

When life gives you strawberries, cook them.

A loaf cake is a loaf cake is a loaf cake—until you literally douse it in citrus. Then it's something else.

Leave it to Claire Saffitz to make a dessert that’s easier, faster, and more foolproof than pie—and, oh yeah, just as delicious.

When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.

Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both?

In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

How to buy, store, and cook with spring's pinkest produce.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

On the holiday that may as well be called National Brunch Day, Deb Perelman advises skipping the endless mimosas in favor of breakfast at home.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

To make sure your semifreddo is more sweet than savory, start with ⅛ tsp. CBD oil if it's particularly strong.

Mangoes and turmeric contain vitamins and antioxidants that are said to help brighten dull skin.

It's got more than twice the potassium, calcium, and magnesium levels of maple syrup or honey, with up to 10 times the antioxidants.