Summer

Cantaloupe bowl > bowl bowl.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Having a ton of people over? Here's your dinner plan.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

This fish recipe is as healthy as it is easy—which is very!

A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

You'll fall in love with this light dessert once you finally buy a cherry pitter (worth it).

Yes, you can serve this in a punch bowl if you don't have any coconut shells lying around!

This basil-infused puréed watermelon punch will go fast, trust us!

Never mad about shishito peppers making an appearance.

A beautifully simple salad.

A special type of gin brings out the flavors of the peach and make this cocktail extremely crushable.

Here’s your opportunity to use up berries that are slightly past their prime.

Pineapple juice, a bottle of sparkling rosé, and rum make this the summer punch recipe you've been waiting for.

In case you were wondering, yes, it must be Hellmann’s.

The super-indulgent-tasting pasta that is mostly made of zucchini.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

Can't get to L.A.'s Surya Spa for their coveted 5-day detox? Try spa owner Martha Soffer's favorite summer products instead.

If only we could save your hearing, too.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

If you want boozier pops, increase the gin to ⅓ cup.