Nothing slakes thirst, quells worries, and comes together with ease quite like Southern sweet tea.
Watermelon takes on a sweet heat when rubbed with a nubbin of ginger. Wowsers.
Renee, a sucker for the crates of summer stone fruits at the farmers market, shares what to do with underripe peaches.
The porterhouse is a generous steak when it comes to flavor and size. Here it’s slathered in oil, topped with chopped garlic and herbs, and grilled.
This quick refrigerator jam doesn’t require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.
The official Spanish summer sipper. And, for those who don’t care for sodden, wimped-out fruit mush, a nifty little party trick at no extra charge.
These quick pickles–uh, quickles?–aren’t at all like the ones your grandma put up each year. They’re even better.
Grilled lamb kebabs are tossed with lettuce, tomatoes, cucumbers, mint, and pita bread. Sure sounds like summer to us.
Part tart, part sweet, and part party-riffic, this summer quencher is ideal for backyard or front porch sipping. Bottoms up.
Uber-messy, kid-friendly, and make-ahead, these spareribs draw their pleasing “I’ll have some more, please” taste from just the right amounts of citrus, honey, and soy.
This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”
There’s a darn good reason why even sophisticates deign to chase burgers with milkshakes. It works. Just as the menu at any burger joint or diner will attest.
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