Summer

Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.

You love peak-season fruits. They love you back. And you should absolutely preserve them so you can feel the love all year round.

Learn how to jam, pickle, infuse, dry, and ferment (it’s simple, really!).

Open-air cooking bliss is just a simple—but insanely powerful—backyard propane burner away.

Summer blazes on, which means we're inviting eggplant, tomatoes, and corn to dinner tonight.

Fermenting produces some of the best flavor—and it's a cinch to do at home.

In episode 20 of the Bon Appétit Foodcast, senior editor Julia Kramer, food director Carla Lalli Music, and associate digital food editor Rick Martinez discussing cooking (more like not cooking) in the summer.

What's bright, sweet, and about to make your toast so much better? A height-of-summer batch of homemade jam.

Tomatoes, basil, cheese—a dish we know and love gets a major upgrade and gives us the Caprese we didn't know we needed.

Get ready for a blissed-out day of noon-till-sunset meals.

Our editor in chief's idea of a perfect summer day is neither expensive nor complicated.

Our favorite cocktails of summer are light, refreshing, and dangerously drinkable.

You're don't have to play mixologist in your swimsuit to turn out great summer cocktails. Enter these nine cool takes on the refreshing, bubbly spritz.

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

Slightly underripe plums? Add a touch more honey.