Summer

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

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.

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.

The filling will be loose when it comes out of the oven, but it will firm beautifully after a 4-hour rest.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

Taste a fig first to see how sweet it is... and thus how much honey you want to add.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.