Fruit
Broccoli Slaw With Miso-Ginger Dressing
Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.
The Insider's Guide to Orange Juice
From concentrate? Low pulp? Reduced sugar? Extra calcium? What does it all mean?
The Spice Every Summer Fruit Needs
If you want to take summer fruit to the next level, you need to grab a grinder.
Your Cookout Cocktail is Here
A mix of rich rum, fresh citrus, and our favorite seasonal fruit makes this cocktail a winner.
How to Make Lemon Bars Even Better
Turn them pink with a splash of tangy raspberry purée.
If You're Keeping These in the Fridge, Stop
Not everything likes to be left out in the cold.
The Cherry Bomb
This play on the classic whiskey smash incorporates spicy, dark rum and the pride of July farmers' markets everywhere: fresh cherries.
Pink Lemonade Bars
How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.
The Ultimate Summer Lemonade Upgrade
All you need: a blender and fresh herbs.
Roasted Curried Apple Potato Salad
This antioxidant-and fiber-packed salad is a perfect side for your summer dinner and spring brunches. With the fragrant addition of caraway seeds and curry powder, you'll be in anti-inflammatory (and flavor) heaven.
Whiskeyed Peach Shortcakes
Firm peach slices will hold their shape even when they are doused in sugar and whiskey and put to a flame. They're delicious on their own, over ice cream, or in this case with sweetened crème fraîche spooned over homemade shortcakes. If you plan to make your own crème fraîche, you'll need to start it a day or two in advance.
Lime, Ginger, and Lemongrass Sorbet
At Selamat Pagi, our Balinese restaurant, lime, ginger, and lemongrass are mainstay ingredients, appearing in many dishes. We were thinking about making a sorbet that reflected some of these ingredients and wondered what would happen if we threw all of them together. Our initial taste transported us back to the lush green hills of Bali, after which we were all too disappointed to find ourselves standing in our test kitchen. Along with lemon sorbet, this might be our go-to refreshment when we desperately need to cool off.
When Did the Food of the Gods Get So Hellish?
Somehow, the food of the gods became seriously hellish. But now a few recipes are making an attempt to salvage it.
Start Grilling Your Summer Desserts
Don't let that fire die out after the main course.
Turn Your Summer Fruit into Compote and Win
Why you should be making fruit compotes and what you can do with them.
Drink Your Fruit
Drink your fruit.
Ceviche Clásico (Classic Ceviche)
Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.
Cardamom Ambrosia Salad with Blue Cheese Dressing
Most people think of ambrosia salad as a cloud of chunky white fruit in a glass bowl with neatly arranged canned mandarins on top. But we've evolved from those dark ages, and it's high time this salad got a makeover. Ambrosia can be reeeaally delicious, if made with the best, freshest ingredients. If you are even thinking about using dried coconut flakes from a bag, don't bother with this. Sweet fresh coconut meat is what makes it a standout.
I don't usually go for aperitifs, but a chilled glass of Lillet is perfect with this salad.