Summer

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.

Taste a fig first to see how sweet it is... and thus how much honey you want to add.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

Use store-bought meringues and skip the first step, if you prefer.

A power lunch for grown-ups and kids alike.

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor