Summer

Set aside some of the muddled berry-and-herb mixture and top with ginger beer to make a nonalcoholic refresher.

If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

25 easy vacation recipes for wherever you go, from the lake to the beach to the woods.

From bistro steak to clafoutis, 23 summery French recipes to celebrate Bastille Day (July 14) or any day

These 5 fast easy fresh recipes—from shrimp and grits with fresh corn to the simplest plum tart—are ideal for summer weekdays

How some grilled meat and a couple of awesome salsas taught editor in chief Adam Rapoport new ways to approach summer cooking

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.

Like a glorified, oversized blueberry muffin. Earn extra points by using Maine’s wild blueberries and offering vanilla ice cream on the side.

With lamb rib chops, we insist you leave the fat on the bone.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.

Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.

The bartenders at Reynard, in Brooklyn, use Greenhook Ginsmiths’s botanical American dry gin in this citrusy cocktail, but feel free to make it with your favorite.

This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. Watch the step-by-step video here.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Warming the honey with rose water infuses it with flavor.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Baking the crumble topping on its own means it gets supertoasty and crisp.

We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.