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Loosely based on the WHO’s rehydration formula, this DIY electrolyte drink with cucumber, lime, and mint is the perfect salve for hot summer days.
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Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.
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Mix up one of these refreshing homemade sodas and we bet you'll never crave the canned stuff again.
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This rémoulade recipe is a great and more colorful substitute for traditional tartar sauce.
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Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
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Simple syrup is good. Super Summer Fruit Syrup is better and able to transform any drink into its best post-vacation summery self.
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It’s two ingredients and the most refreshing thing you’ll drink this summer.
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
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Like the opposite of master cleanse, with a similar kick.
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Rim some glasses with spicy salt and make this juicy watermelon cocktail recipe for your summer barbecue. It’s an easy gin cocktail served by the pitcher.
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Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.
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This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.
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Adaptable, tried-and-true recipes that leave you with plenty of time for napping/swimming/lounging.
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Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.
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Tart, sour, and just as refreshing as ye olde cranberry sauce.
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All the recipes from our annual Simple Issue.
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Chef Adam Evans says this creamy mayonnaise-based sauce originated “somewhere in Mississippi,” and is similar to rémoulade. “It’s great with peel-and-eat shrimp, fried oysters, on a grilled fish sandwich, or as a substitute for tartar sauce.”
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You'll be blown away by how delicious this vending machine staple is when it's homemade.
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A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal that can be easily customized to fit dietary preferences.
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Pull up a chaise lounge next to the grill and pour the frosé—these are the 25 recipes you loved most this summer.
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Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.
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