Summer

Dip strawberries into the creamy thing first, then the crunchy one.

This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

While there are many summer recipes we treasure, these are the ones that get to sit at the cool table—they're just especially awesome.

It's time to add some cilantro to your margarita.

From the Frosty to the Fribble and all of the frozen drinks in between, here's a guide to the frozen milk shakes we love. And no, they're not just for kids.

Don't be scared to grill fish. This is the only method you need to know.

Instead of grilling individual chops for a crowd, get a massive one and cook it to share. Here's how it's done.

What's cooler than being cool? Ice-cold coffee with a whole lot of tonic water suddenly popping up all over the U.S., that's what.

Crispy skin, tender meat, and herby, big flavor—no wonder chicken wings are one of our favorite things to throw on the grill.

That phrase "easy as pie"? It's about to make sense.

Whether you're a baking beginner or a seasoned pro, one of these crimping and venting styles is perfect for your next pie.

With so many berries to choose from, why not make a cobbler, crisp, crumble, or buckle? Here are 18 so good you'll want to dig well below the crumbly top layer and polish off the whole thing.

Ring in the real start of summer with a bright cucumber salad, a juicy stone fruit crumble, and a light pasta with no-cook olive sauce.

Ever thought you couldn't master a perfect pie crust? This slit crust technique is made for baking beginners and pros alike.

Weave your way to a classic lattice crust.

Circles, squares, or diamonds—we're into all of them for this stunning punch-out pie crust.

When making pies, you've got to know how to roll ’em (gently) and know how to fill ’em (pile it on!). Here's how you do it.

Chewy noodles, crunchy veg, and an addictive dressing—here's how to keep yourself in cold noodle salads all summer, no recipe required.

Ready to fill that buttery pie crust with a pile of gorgeous, ripe fruit? We're here to set you up for pie filling success.

No machines required for the best damn all-butter pie crust you've ever made. Ready?

There's some good wine out there—in some highly unlikely packages.

When editor in chief Adam Rapoport throws a barbecue, it's the salad—not the meat—that has people going back for seconds and thirds.