Make Ahead

Making these sweet-tart wonders might be easier than remembering to buy ice cream.

These cookies are meant to be eaten frozen, so you might be surprised by the amount of salt. Don't be! Chilling dulls flavors and the extra salt gives them the boost they need.

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

Rose water is the little something that makes this cocktail recipe special.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

The most refreshing treat of summer is just a few ingredients away.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

This summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge is made with melted butter for a tender, flavorful base, and sour cream adds brightness to the whipped-cream filling.

The sturdier your cress, the longer this salad will hold up at room temperature.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles—and even scraping out the ribs, the hottest part.

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.