Easy

Some leaves deserve to infiltrate the dessert menu, like lemon verbena, infused here in a whipped cream that can be spooned over just about anything.

The next time you're serving a salad, add some herbs. Think of them as you would any other green; toss handfuls of dill, mint, basil, and more into peppery leaves like arugula, mizuna, or mustard greens, all of which are assertive enough to allow the herbal notes to shine without overpowering the dish. Top it all off with grilled steak, pork, or chicken, and you've got a perfect summer supper.

As summer progresses and apricots go out of season, try these desserts with ripe plums instead.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

We call this a Persian Kir Royale—and can think of no better way to start a meal. This recipe yields more syrup than you'll need; use the surplus for fruity nonalcoholic spritzers or drizzle it over ice cream.

"Battering and frying green beans makes them addictive, obviously!" —Sue Li, recipe developer

A sophisticated—and infinitely easier—take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

Serve unsweetened tea with this syrup on the side.

Add this to salads, yogurt, rice dishes, and grilled vegetables.

Spiced tea and sweetened condensed milk are the keys here.

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.

Bigger picnic? Simply roast two birds at the same time.

"As a kid, I loved frenched green beans drenched in butter! Here, in a creamy raw slaw atop barely hardboiled eggs, they're all grown up." —Allie Lewis Clapp, food editor

This cocktail is from Ashley Christensen's Fox Liquor Bar in Raleigh, North Carolina.

This light, tangy yogurt accompaniment wakes up any dish. You can swap in one 10-ounce package frozen chopped spinach for the fresh; just thaw and squeeze well before stirring into yogurt.

Scoop up this vibrant condiment with wedges of warm pita.

This lime- and cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.