No ice cream maker required. Just watermelon, sweetness, citrus, and mint. Vodka optional. Scoop it up, place in pretty bowls, and accept the oohs and aahs.

American waffles have nothing over Belgium’s best. Yet as gaufre gourmand Kimberley Lovato explains, you only think you know the real Belgian deal.

You don’t have to be Greek for this simple salad of heirloom tomatoes, green beans, yellow wax beans, red onion, feta, and olives to taste like home.

Not your everyday vinaigrette, this one pushes the amount of balsamic to epic proportions—to great effect. Drizzle with impunity to lend anything oomph.

Ratatouille gets sliced, diced, deconstructed, and reimagined thanks to this fashionably brilliant approach to late-summer surplus. Oh, and pickled, too.

A hippy dippy wrap if ever there was one. Just jumble together whole grains, avocado, and salsa fixings for starters, then ad lib to your heart’s hippiest content.

This proper summer pudding, made from late-season berries, currants, sugar, and sliced bread, is utterly British. Not to mention stunning. And sublime. And summery.

Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.

This herby vinaigrette boasts ample flavor to flaunt throughout the meal on salad, veggies, grilled chicken, roast fish. Drizzle it here, there, everywhere.

Although these paletas are Mexican through and through, the melding of yogurt, fruit, and honey is luscious in any language.

A little something dark and decadent to swoon over on a sultry summer afternoon. A little cinnamon- and cayenne-laced chocolate and cream never hurt anyone…

Magnificently sweet, outrageously vibrant, unconscionably healthful, and altogether lovely. That’s what we think of these juice pops. Dare you to guess the ingredients.

These little blobs of deep-fried cornmeal batter and grated summer squash scream summer. They’re part hush puppy, part fritter, and lovely through and through.

A charmingly old-fashioned cake that puts to lovely use the abundance of late-summer zucchini languishing in your veggie bin or garden.

The antithesis of gazpacho, this robust soup jumbles tomatoes and onion and balsamic and blasts them in the oven for unparalleled cool weather comfort.

This super simple, purple-stained cake—er, what’s left of it—bears no surprises. Just old-fashioned goodness and the season’s most compelling fruits. Got milk?

Drizzle, douse, souse, or otherwise acquaint this emerald elixir with anything you please, whether steak, chicken, chops, seafood, tofu, even a slice of white pizza…

Stir some gooey sweet goodness into iced espresso and succumb to the simple, satiating, seductive Vietnamese tradition known as ca phe sua da.

You can’t prolong summer. But you can prolong raspberry season with a few pints of lipstick-red berries, some sugar, and this perfect, unerringly precise recipe.

Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.