On the menu this summer: Prosciutto & Pesto Pizza, Smashed Potatoes & Chimichurri Sauce, and much more.

Advertisement

1. Vodka Lemon-Turmeric Cooler

Vodka Lemon-Turmeric Cooler
Credit: Photography by Christopher Testani

2. Glaze for Days

balsamic glaze
Credit: Photography by Christopher Testani

Sweet, tangy balsamic glaze ( just the vinegar that's been reduced to a syrup) is an easy way to fancy up lots of things. Drizzle over chunks of Parm on a cheese board, toss with berries for an elevated fruit salad, or whisk into a marinade for chicken or pork.

3. Miso-Edamame Scallion Dumplings

Miso Edamame-Scallion Dumplings
Credit: Photography by Christopher Testani

4. Prosciutto & Pesto Pizza with Cottage Cheese & Arugula

Prosciutto, Pesto, Cottage Cheese & Arugula Pizza
Credit: Photography by Christopher Testani

5. Plum & Raspberry Salad

Plum & Raspberry Salad
Credit: Photography by Christopher Testani

Recipe: Try our Plum & Raspberry Salad

6. Smashed Potatoes & Chimichurri Sauce

Smashed Potatoes & Cilantro Sauce
Credit: Photography by Christopher Testani

7. Lamb Pasta with Kale & Mint Pesto

Lamb Pasta with Kale & Mint Pesto
Credit: Photography by Christopher Testani

8. Blueberry Lavender Crostata

Blueberry-Lavender Crostata
Credit: Photography by Christopher Testani

9. Grilled Merguez Sausages with Veggie Skewers & Yogurt Harissa Sauce

Grilled Merguez Sausages with Veggie Skewers & Yogurt-Harissa Sauce
Credit: Photography by Christopher Testani

10. Grilled Soy-Glazed Chicken Wings

Grilled Soy-Glazed Chicken Wings
Credit: Photography by Christopher Testani

11. Sundae Breakfast Waffles

Sundae Breakfast Waffles
Credit: Photography by Christopher Testani

Recipe: Try our Sundae Breakfast Waffles

12. Berry Cool!

basket of blueberries
Credit: Photography by Christopher Testani

Stock up on the season's best berries now, then stash them in the freezer. Arrange a single layer of berries on a rimmed baking sheet, freeze for an hour, then transfer to a resealable bag. The berries will keep for months, so you can pretend it's summer all winter.

13. Baked Eggs in Creamy Herb Sauce

Baked Eggs in Creamy Herb Sauce
Credit: Photography by Christopher Testani

14. Red Curry Shrimp Linguine

Red Curry Shrimp Linguine
Credit: Photography by Christopher Testani

Recipe: Try our Red Curry Shrimp Linguine

Get Fresh with Chile Peppers

What's hot this summer? Allll the chiles. Here's a guide to cooking with some of our favorites.

Poblano: This mild dark-green chile has a thick skin, which makes it great for roasting or stuffing. If you want to add some to sauces or chop them up for a taco topper, char the skins over a gas flame or under the broiler, let cool, then wipe off the skins with a paper towel. No matter how you eat them, remove the ribs and seeds. Thanks to the thick skins, poblanos will last in the fridge for up to 3 weeks.

Habanero: This lantern-shaped chile, which ranges in color from orange to red, really packs the heat. To tame it a bit, remove the white ribs and small seeds. Chop finely and stir into salsas or add to marinades for chicken or pork. Just taste as you go so you don't overdo it! Habaneros will keep in the fridge for up to 2 weeks.

Thai: This small spicy chile can be tough to find at your grocery store, but it's almost always in stock at Asian markets. Because this chile is so dinky, it's hard to remove the ribs and seeds, so we usually just use the whole thing. Store Thai chiles in the refrigerator for up to 2 weeks.

15. Chicken Enchilada-Stuffed Poblanos

Chicken Enchilada–Stuffed Poblanos
Credit: Photography by Christopher Testani

16. Fiery Habanero Margarita

Fiery Habanero Margaritas
Credit: Photography by Christopher Testani

Recipe: Try our Fiery Habanero Margarita