Summer

There's no need to make homemade ice cream when blueberry jam ups the flavor and the presentation.

For those times when you buy as many quarts of berries as you can carry, then don’t know what to do with them, preserve them into drinkable form.

The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. 

Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.

Keeping some blueberries whole in these ice pops results in unexpected, surprising bursts of sweet, fresh flavor.

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

Fresh cantaloupe + coconut make for the perfect summer cocktail.

Massaging the greens both softens and seasons them before grilling.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

When late-season and bruised tomatoes show up at the market, stock up.

Don’t be fooled by the pretty pink hue; Aperol’s bitterness and tequila’s bite keep this slushy from being too sweet.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

White miso is the mildest and sweetest type, which is why it’s called for in this quantity.

Adding lemon verbena and pureéd cantaloupe to a simple syrup brings out the sweet notes of the Prosecco.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

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