Fruit

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

Just about any fruit will work under this delicious lattice crust, but the sweet-tart trio of nectarines, plums, and raspberries is hard to beat.

This fish is topped with cilantro, but it's also great with pickled ginger.

Be sure to use only silken tofu for this dairy-free lemon dessert. You'll find the tofu in shelf-stable packages in your grocery store.

Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.

Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.

The Paloma—often made with store bought grapefruit soda—is Mexico'’s most popular cocktail. This fancified version uses grilled fresh grapefruit and grilled lime to give the drink a slightly smoky edge.

A pleasingly fiery cold buster that belongs in your fridge all winter long.

A lighter, brighter option for all you Caesar salad lovers.

"I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal." —Alison Roman, senior associate food editor

This recipe is infinitely adaptable—swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.

A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.

The near-creamy sweetness of cantaloupe plays exceptionally well with tart raspberries in these frozen treats.

"It's everything I want in a salad: sweet, crunchy, and bright." —Claire Saffitz, assistant food editor

To check if your meringue is stiff, lift the beaters out of the bowl and upend them: The peaks should stick straight up.

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

An addition of almond flour gives this pie crust a nutty, toasted flavor—a great complement to the sour-cherry filling.

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.