Lemon

A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains—or use it as a dipping sauce for good bread.

I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.

Layers of graham cracker, lemony mascarpone (or Greek yogurt), and blueberry–chia seed jam freeze in a loaf pan to become the easiest cake you’ve ever made.

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.

Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.

This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

You don’t need a mixer for this cake, and when you slice into it, you’ll be greeted with a surprise: bold stripes of bright blueberry filling.

If you love the citrusy bite of Campari, it’s time to meet your new summer drink.

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

A fragrant, herbaceous sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad.