Mint

Mint julep + bubbly? This cocktail recipe combines the two delicious classics and is the ultimate way to celebrate.

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

These flavorful marinated onions also make a great condiment for grilled steak.

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.

You'll be going back for seconds of this caramelized citrus-beet salad.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

Because would it really be a barbecue without grilled corn?

Avocado—for dessert?!? Well, it is a fruit, after all.

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

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

True, this concoction is slightly more complex than lemonade. But the work is worth it.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

Turn this iced tea into a cocktail with a little gin.

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

These cookies are both vegan and gluten-free, but you’d never know it. You can find most of these ingredients in health food stores, well-stocked specialty grocers, and online.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.