Summer

A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.

The yield for these ice pops depends on the size of your molds — you could use anything from paper cups to store-bought specialty molds.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

You can use any type of fish for this recipe, so always choose the freshest and most local. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Strawberries are full of vitamin C, which does double duty: It helps you burn more fat during exercise and helps build skin-firming collagen, resulting in a slimmer, prettier you!

Pistachios contain potassium, a mineral which may help lower levels of the stress hormone cortisol. Bliss is a few bites away.

Peaches are amazing for your skin. They provide vitamin A, which helps prevent clogged pores, so your complexion stays clear and healthy.

Peanut butter, eggs and milk deliver 13 grams of protein in each slice of this pie. Your body uses more energy to process protein than it does for fat or carbs—now get to work!

Raspberries are packed with polyphenols, which may protect our brains, helping to keep us sharp.

Fork up a slice of this pie on days before and after a tough workout: Anti-inflammatories in blueberries can help ease muscle pain.

Stone-fruit purée gives this beautifully colored sangria an intensely flavored base that's reinforced with juicy sliced fruit. Choose any combination of the ripest, most fragrant stone fruit (if, say, nectarines aren't looking great, swap in good-looking apricots). Chill the sangria before serving; the flavor will improve the longer it sits—up to two days.

Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.

Fruit, cheese, and nuts are a winning combination. This bright vinaigrette is also excellent on a salad with apricots, goat cheese, and pistachios.

Update classic peach Melba, one of the most enduring creations of Escoffier, by swapping a dark, slightly salty caramel for the customary raspberry sauce. Ripe peaches are essential to the success of this elegant dessert.

For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.

When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream.

"It's not meant to be super sweet," Reusing says of this delicious, silken ice cream. "It's a fun way to taste corn." And using coconut milk in the base means there's no need to make a custard.