Snack

Let the flavors of perfect summer tomatoes shine on this simple-is-best toast.

Imagine what would happen if gooey butterscotch cookies and crunchy Cracker Jack had a love child. Caramel corn blondies are born! These are best served the day they are made for the crunchiest texture, but they are still yummy as the popcorn softens. It shouldn't be a problem though, since they take just minutes to throw together.

How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.

These vegan brownies took at least thirty rounds of serious test-kitchen madness (not kidding!). When we finally said, okay, okay, moist and crumbly and chocolatey and delicious, we gave in. I used flaxseed meal and warm water to create a binder that replaces the need for egg. These egg-free, gluten-free, dairy-free, guilt-free brownies are some of the best you will ever taste! They will crumble a bit more than regular brownies, so beware of crumbs!

At Selamat Pagi, our Balinese restaurant, lime, ginger, and lemongrass are mainstay ingredients, appearing in many dishes. We were thinking about making a sorbet that reflected some of these ingredients and wondered what would happen if we threw all of them together. Our initial taste transported us back to the lush green hills of Bali, after which we were all too disappointed to find ourselves standing in our test kitchen. Along with lemon sorbet, this might be our go-to refreshment when we desperately need to cool off.

We kept this basic pickle brine simple so it can be used with virtually any vegetable. For more flavor punch, swap in different vinegars or add additional spices.

Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.

We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.

These spicy and crunchy chickpeas make a crowd-pleasing snack to serve with cocktails.

Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

It takes some practice to produce a beautifully crimped pie crust, but galettes? Not so much: The more rustic they look, the better.

These frozen treats are also super cute made with orange rinds, and work with any flavor sorbet or sherbet you fancy.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

Upgrade your campfire treats with soft honey-cinnamon cookies slicked with melted chocolate and two toasted, charred marshmallows.

Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.