Fruit

There's no need to make homemade ice cream when blueberry jam ups the flavor and the presentation.

For those times when you buy as many quarts of berries as you can carry, then don’t know what to do with them, preserve them into drinkable form.

Fresh cantaloupe + coconut make for the perfect summer cocktail.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Don’t be fooled by the pretty pink hue; Aperol’s bitterness and tequila’s bite keep this slushy from being too sweet.

The Dark ’n’ Stormy is a trademarked drink invented in Bermuda about a hundred years ago, but this slushy version is pretty impressive too.

Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!

Adding lemon verbena and pureéd cantaloupe to a simple syrup brings out the sweet notes of the Prosecco.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

Blueberry pancakes, but make it pie. 

This pineapple-jalapeño relish, along with paprika honey mustard and Canadian bacon, helps make up the Hawaiian Dog.

Not just for British ladies who solve crimes on PBS! This easy recipe is about to rule your summer.

Just add tequila. Or Campari. Or...

What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. You want something that can hold its own.

This beautiful, bubbly summertime drink is fancy enough to enjoy on your yacht… or inner tube!

You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. Here’s how it’s done.

Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

Once you nail this foolproof process, you can make a fruit crumble any time, anywhere.