A sprinkle here, a pinch there, this stuff is the perfect little extra to jazz up anything savory that you’re cooking. And you already love it.

This cool yogurt-based soup is ideal on those sweltering days when you don’t feel like heating up the kitchen.

A homemade, dairy-free version of the commercial ice-cream pop with the grandiose name and gold foil-lined package. Sorta the same. Sorta reimagined.

An utterly indulgent trick that turns the classic blueberry pie and ice cream upside down. Or perhaps inside out. And it’s all the better for it.

An honest-to-goodness hot weather refresher. A riff on frozen yogurt that combines the tang of lime with an unexpected burst of flavor from crushed black peppercorns. Inspired.

If you’re looking for a simple sauce, dip, and all-around condiment that you’ll use all summer long and beyond, this is it. Citrusy and creamy and packed to the hilt with fresh dill.

Take advantage of the freshest, most tender spring stalks au naturel. Uncooked, lightly dressed with lemony yogurt, and very little else. Spring has sprung, indeed.

A marvie blend of bitter stout and sweet ice cream, this inspired adults-only rendition of an old-fashioned float just may take you by surprise.

Crisp cabbage and cool summer herbs are drizzled with a more delicate alternative to the traditional mayo-based dressing. Tastes good and IS good for you.

When you want something with more flavor than just soy sauce, let this dipping sauce liven up anything Asian-inspired. Grilled veg, seafood, potstickers, it’s all good.

Sometimes simpler is better. Proof? This classic chocolate frosting from the back of the tin of Hershey’s cocoa. We dare you to not just eat it straight from the spoon.

Perfect with all manner of salads, skewers, veggies, noodles, and more, this savory dressing doubles as a sauce. And a godsend on busy weekdays.

Tuna fish sandwiches can be made with so many variations that there’s a version for everyone. Hank Shaw walks you through a few of his faves.

Cream cheese frosting is adored for both its creaminess and cream cheesiness. This lighter-textured version even doubles up on the cheese factor. Get ready to lick that bowl.

Iceberg lettuce gets a serious upgrade with this creamy vinaigrette, a handful of herbs and red wine vinegar. Not only iceberg lettuce, you’ll slather it on everything.

We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!

An ardent pea shoot aficionado divulges her favorite bling come spring–a simple, sprightly salad that flaunts the sweeter side of these cute, curly shoots.

Creamy, cool, herby, and tangy, this homemade ranch dressing is unspeakably better than the stuff in a bottle or (shudder) envelope. Slather, drizzle, dunk, and dip away.

Forget that wedge of iceberg beneath a glob of bottled blue cheese dressing. This lovely little salad is creamy yet sharp, rich yet acidic, classic yet blissfully unconventional.

Vegan onion dip is the perfect excuse to work your way through a bag of chips or baby carrots. Get your snack on!