Alcohol

Don't worry.you won't need to buy any crabs to make these mind-altering wings. The crab flavor comes from a jarred condiment that's pretty easy to find at Asian markets; if not, use the shrimp version.

We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.

A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.

Don't peel the peaches; simply rub off the fuzz with a damp paper towel.

Ginger beer (which contains no alcohol) adds a sweet kick to the tart blackberries. It’s readily available in supermarkets.

To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and don’t remove the fibrous pink peel.

Quick and easy homemade strawberry syrup melds with creamy vanilla ice cream when fizzled with club soda.

This frosty drink is as refreshing as frozen lemonade but has the added lushness of summer melon. Fresh thyme gives the fruit’s sweetness some grown-up dimension.

"A hot-sauce Michelada with some serious kick." —Alfia Muzio, recipe developer

"This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider." —Dawn Perry, senior food editor

This slushy blender cocktail is perfect for whiling away the summer hours.

"Tastes like a boozy Orangina; I could drink 'em all day long." —Claire Saffitz, assistant food editor

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.