Recipes to help you chill, whether you're spending this long weekend by the pool, on the grill, at the beach or just in the backyard.
Roasty-toasty cauliflower with turmeric and other warming spices, tossed with parsley and basil.
Grilled peaches drizzled with a tequila-honey sauce infused with Aleppo pepper and a punch of lime. It’s like a party for your peaches! (And for you, of course.)
Watermelon and lime blended into a frosty-cold dessert that’s simple to make, and sophisticated enough for any dinner party. (Double win!)
Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.
Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.
Sweet frozen cucumber pops infused with sage and flecked with sumac.
Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.
Frozen ice pops made from hibiscus-mint syrup blended with lime juice, frozen into a sweet summer treat.
Ice pops made with semisweet chocolate, Aleppo pepper, Mexican piloncillo sugar, cinnamon and cream. Chocolaty and slightly spicy, with a cinnamon twist.
We boost the lemon flavor by steeping lemon zest in the sugar syrup. Sweet, refreshing lemony goodness.
Cool, fizzy and refreshing drink, perfect for a summer day. Or any day. Add a little gin for a grownup twist.
Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
Burgers stuffed with melty cheese on the inside, topped with red cabbage and scallion curls and a slather of gochujang mayo. Full Korean flavor on a stuffed burger. (Seriously, is there anything else to say?)
Burgers stuffed with melty cheese on the inside and topped with chiles, grilled onions, avocados and crunchy cilantro-cabbage. Get ready to party!
Addictively tasty Mexican dip for chips, or spread for veggie burgers or sandwiches.
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
An all-American pie classic, bursting with blueberry flavor and bedecked with stars. You can make this any time of year with blueberries either straight from the freezer or fresh.
A simple, rustic tart made with either fresh or frozen cherries, with dried lavender petals. You can pull the cherries directly from the freezer for this.
Tacos filled with grilled summer veggies for your next party - or for dinner tonight.
The simplest way to cook up summer squash such as zucchini or yellow crookneck on the grill.
Juicy tomatoes, grilled corn kernels, red onions and cilantro, with a squeeze of lime and just a hint of mild pepper. Simple to make and full of flavor (plan to lick the bowl).
Quick and easy way to cook corn on the grill.
Juicy, ripe peaches, crumbly topping studded with pecans, all drizzled with sweet whiskey-cream. Oh yeah.
Grilled pizza topped with grilled summer veggies - zucchini, eggplant, tomatoes, onions, peppers and herbs - strewn over herbed goat cheese that's been slathered onto crisp pizza crust.
Simple yet sophisticated, and best of all it takes just about 15 minutes to make.
Sweet, juicy peaches with basil and a hint of cinnamon, mounded onto mascarpone-slathered sourdough toast.
Lemons, peaches and thyme combine to fill every glass with the flavors of summer.
Cutting the kale into thin chiffonade helps it to mingle with all the other flavors and textures of this delicious salad.
Minced carrot-tops with basil, garlic and parmigiano-reggiano make the perfect dip for carrots - or any other veggie!
Quesadilla stuffed with squash blossoms, mushrooms, tomatoes, serrano chile and cilantro.
White wine-honey sauce is infused with basil, then drizzled over grilled nectarines. Crumbled ricotta salata is then sprinkled on top for a creamy, slightly-salty finish.
Crispy grilled pizza crust, topped with goat cheese, greens and tomatoes. No party trick here, just really great food.
Marinated in a ginger-soy-lime mixture, then broiled or grilled and sliced thin against the grain.