Fruit

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

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). 

Make sure to isolate your cut-outs toward the center of the top crust. If they’re too close to the edge, the pie juices will bubble up and prevent the edges from browning.

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 guarantee perfect scoops, temper your ice cream on the counter for 5–10 minutes.

Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

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

Are raisin lard cookies the greatest recipe of all time?

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.

Strawberries are in season in late May through early July. Here's how to buy, store, and cook with them.

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.

Make a rhubarb galette. It's spring. It's practically a requirement.

This bread was the talk of the BA office for a few months (in the best possible way). Some quick tips: Use the ripest bananas possible and tent the bread with foil if it’s browning too quickly.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

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.

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.