Summer

Nothing could be simpler than combining ripe produce with the alcohol of your choice to reap the rewards months later. The technique also works with nonalcoholic liquids like honey or vinegar.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Secret ingredient: pickle juice. Its salty edge rounds out the Sherry.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

Meaty and flakeable, these fillets don't mind being tossed.

Daniel Boulud has created the most delightful spread in the history of picnics.

Two dozen no-cook appetizers. Zero stove time.

You don't need to hit up a Maine clam shack for a classic lobster roll—follow these tips to make one of summer's most decadent treats at home.

There's nothing better than a perfectly ripe, in-season apricot…well, except for these apricot recipes. Can't get 'em ripe? We've got recipes for dried apricots, too.

The ultimate summer snack just got a revamp.

It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.

Everyone in the pool—but not without one of these refreshing, retro-modern snacks.

When it comes to poolside partying, keep the food simple but delicious.

You could eat your berries with whipped cream and sugar, or you could try these creamy-crunchy riffs instead.

These frozen treats are also super cute made with orange rinds and work with any flavor sorbet or sherbet you fancy.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

Novice bakers, this one’s for you.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Skillet smoking is a chef’s trick that’s easy to do at home.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

Aside from banana, we can’t think of a fruit that wouldn’t be good in this drink.

Grab a party hat; these cherries are having a jubilee.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.