Summer

Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed’s, or Fentimans brands.

You might be wondering, Does this really taste good? The answer is yes. Choose a light-bodied, fruity olive oil rather than a heavy, peppery one.

Your picnic's packed. The beer is on ice. Now all you need is a place to lay it down. Step away from the bedsheet and opt for one of these 6 bold spreads

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional—and summer is when they're at their best.

Behold our definitive guide to grilling the best chicken of your life! With these 25 tips, tricks, and recipes, your bird will never be boring

When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.

This dish is equally as good at room temperature (read: picnics).

We love using farmers' market heirloom varieties in this tomato salad recipe.

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it--too much cold air will escape if you do this while the door's hanging open.

Grill the tomatoes just before you place the eggplants in the coals.

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly--no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.

You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.

Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.