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This spicy, herby ranch dressing is better than anything store-bought. You’ll want to put it on everything.
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A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.
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A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.
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Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.
Creamy pudding, fluffy whipped cream, crunchy wafers, and juicy summer berries. It’s the best of banana pudding, without the soggy brown bananas.
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Juicy stone fruit, toasted nori, and salty cheese—this recipe proves fruit salad doesn’t always have to be sweet to be great.
Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.
This version of aam panna, the ultra-refreshing summer drink, swaps green mangoes for a classic pantry staple: jarred applesauce (yes, really).
Easy
The quintessential summer quencher gets an aromatic twist thanks to jasmine green tea.
This easy effervescent cocktail gets its tart-sweet vibes from bright kombucha, dry sparkling wine, a dash of Aperol, and a burst of fresh lemon juice.
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A few skewers and a hot grill turn this short list of ingredients (Italian sausage! fresh fennel! olives!) into a quick, punchy meal.

Joe Sevier

You can make this classic summertime dessert with whatever seasonal berries are calling your name.
Easy
The beloved snack of mangoes with lime and chili powder, reimagined as a sunny drink.
Velvety dollops of whipped cream top an extra-crisp, delicate meringue shell for the perfect range of textures.
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This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.
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Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.
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Gallery
Six peak-season ingredients. A new recipe every week. Loads of techniques. You in?
Prepare a Korean barbecue feast at home with these sweet-and-salty grilled short ribs, plus all the fixings you'll need to eat them in ssam, or lettuce wraps.
A quick homemade hibiscus syrup gives this effervescent cocktail its electric-pink hue.
This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine. 
If you’re looking for a vegetarian main to serve at your next dinner party, look no further than this caper-studded roast eggplant topped with, yes, crispy capers!
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Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.
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