Summer

Lil' Deb's Oasis's take on Peruvian "tiger's milk" features the energizing combo of fresh citrus juice, ginger, and turmeric.

End-of-summer produce is bountiful and cheap at the farmers' market. Make the most of it.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

Make these recipes before it's too late!

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

Because if you're not taking private cooking classes with Patricia Wells, what are you even doing?

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

Make these recipes quick because that corn won't last for long.

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

How to keep your nice cream nice.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

Plenty of cheese, peak summer tomatoes, tons of garlic, and a cracker crust make for a totally addicting savory pie.

You want that lamb fat to render out gently; it’ll eventually become part of the sauce that will tie the whole dish together.

These recipes don't have more than 5 ingredients, but they look like a million bucks.