Summer

This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.

Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.

Vodka in the dough hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust.

Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish!

For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.

This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.