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You can't prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this easy and unerringly helpful recipe.

The defining aroma of an Atlantic boardwalk comprises three things: salty sea air, peanut oil, and Old Bay. You'll find two out of three in these fries. Not bad.

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

Whether you seek convention or innovation, you'll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.

This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That's exactly what makes it so darn genius.

The name of this sweet and sturdy pie crust in French means "so much better than your silly American pastry dough."

Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn't stick to the grate. You're welcome.

Sweet and simple. Nothing but cabbage, cider vinegar, sugar, mayo, a little onion, salt, and oil. Just like you'd find at a BBQ shack.

The soul-satisfying collision of brownies and ice cream has been around since we were kids. In case you've ever wanted to recreate it at home, here's the best way we know.

This nifty little number has all the uber richness of cheesecake and all the luxe creaminess of ice cream but with barely any effort. No ice cream maker required.

This mole recipe is know as mole verde, and is bright with cumin, oregano, onion, tomatillos, garlic, jalapenos, cilantro, and epazote. If there's mole, there's a party.

We know. You already have an egg salad sandwich recipe. But trust us, it's nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.

True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!

You may think you're going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you'll be lapping it up straight from the jar.

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

Some consider this Catalan classic to be the great Spanish acquisition considering how it's so very versatile (and vegetarian).

One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.

This Southern staple amps up stone-ground grits with ample white Cheddar. We think we've found home in these cheese grits.

Don't you love a dish that can be tossed together at the last second yet tastes like someone's Italian grandmother slaved over it for hours? Us, too.

This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.