Summer

Refreshing and a little bit inebriating; if you’ve got kids running around, pick up a box of Rocket Pops so there’s no confusion!

No soaking, husking, or de-silking required. The corn cobs will slip right out of their husks when cooked. If camping, make the spice mixture at home before you go.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

A peppy cherry dressing is a natural pairing for pork.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

The best cherries have taut, shiny skin. Look closely!

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

Line your Dutch oven with heavy-duty foil before baking for an effortless cleanup.

To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.

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

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

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

A tart drinking vinegar that can be made with whatever berries you have on hand. Use for spritzers, cocktails, even ice cream floats.

The best way to transport this peach crisp is right in the pan, snug in a box.

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.