Summer

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.

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.

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

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. 

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

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.

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.

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

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

This ice cream shop is reincarnating your favorite childhood breakfast cereals as colorful ice cream bars.

Our favorite healthy-ish eating strategies for feeding our kids during the summer.

So the market punished you with flavorless corn, but all is not lost. Here are five ways to cheat flavor out of those mediocre ears.

Just add tequila. Or Campari. Or...

What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.

Frozen rosé is the bright pink future—and it's so easy to make.

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. You want something that can hold its own.