No-Cook

There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it.

Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser.

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

This retro dessert looks harder to make than it is, which is the whole point.

To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which brand feels hardest.

Turn store-bought ice cream sandwiches and chocolate-peppermint whipped cream into a towering, show-stopping dessert for your Labor Day cookout.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won’t be disappointed when you try it.

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

Add sweet-tart flavor and a hint of spice to a slushy margarita with frozen raspberries and grated fresh ginger.

Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.

Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.

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.

Fresh cantaloupe + coconut make for the perfect summer cocktail.

For those times when you buy as many quarts of berries as you can carry, then don’t know what to do with them, preserve them into drinkable form.

It might be hard to go back to regular iced tea ever again.