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No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a little time in the deep freeze. Vodka optional. Then all you do is scoop it up and plop it in a pretty bowl.

These lovely crepes are filled with homemade dulce de leche and topped with chocolate-coffee sauce and ice cream.

Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

Tastes like "bananas and blueberries and creamy icy summertime." That's what folks are saying about this spectacularly simple smoothie that has made converts of even avowed kale loathers.

The perfect cold brew coffee relies on exactly the right ratio of coffee grounds to water. And just a little patience. We can help you with the former.

Brings back memories of that sticky, cloyingly sweet blueberry syrup from breakfasts at the diner as a child. Yet recreates it with so much more class.

More tart than sweet is what you'll find this perfectly puckery little limeade to be. And that's exactly the way it was always intended to be.

A not-too-sweet little sipper, made with vodka and Chambord and garnished with fresh raspberries, this refresher perks up cocktail hour.

This is not your mom's potato salad recipe. It relies on tangy Dijon vinaigrette and soft-boiled eggs for dressing with runny yolks that spill into the salad to form an unparalleled richness.

Nothing says, “I love you” as sweetly as bringing your amour breakfast in bed with bourbon syrup on the side.

An easy way to gussy up green beans and make them seem fancy without being fussy.

With its blend of mascarpone and Parmesan, this roux-less—and fuss-less—creamed spinach isn't what you grew up with at your grandma's table. And no one's complaining about that.

The customary morning-after equivalent of a Bloody Mary in Mexico—except this is lighter, less tomato-y, and all around lovelier.

A little sugar, a splash of bitters, and a lotta booze—your grandma's go-to drink. (Oh wait, was that just our family?!)

For this boozy cocktail, bourbon, maple syrup, and lemon juice are shaken and served with a cinnamon stick garnish. Autumn sipping, anyone?

This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here's how to make it.

We're food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.

This apricot daiquiri will erase your outdated notion of the daiquiri as a cloying girlie blender drink. And it'll exponentially up your summer entertaining game.

When you've got leftover bread, sure, you could make bread crumbs. Or you could make this Southern melding of pie and pudding that's obscenely indulgent. Tough decision, eh?

It doesn't take an engineering degree to make a decent smoothie. Although it does take a little know-how to make one that makes you want to drink your veggies. Here's how.