Fruit

Must love lemon.

Pineapple juice, a bottle of sparkling rosé, and rum make this the summer punch recipe you've been waiting for.

You don't even need a cutting board.

3 tips for getting that spelt or rye crisp just right

Plus, how to get boozy ice pops to actually freeze.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

And we can't stop drinking it.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

Senior food editor Rick Martinez shares the romantic benefits of the ultimate deep-dish blueberry pie.

Mezcal: trending! Like tequila, mezcal is made from the agave plant, but it’s got an inherent smokiness, too. If you haven’t had it before, this cocktail recipe is a great place to start.

Booze is optional but delicious in these refreshing summer drinks.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

If you want boozier pops, increase the gin to ⅓ cup.

The crumble recipe is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free.

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.

Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.

If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.

Instead of using kernels, we subbed in actual almonds for close to the same flavor.

Making these sweet-tart wonders might be easier than remembering to buy ice cream.

A refreshing homemade soda to drink all summer long.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

Chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.