Mint

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

Doogh, a salty-tangy Persian yogurt drink, is the perfect antidote to a humid summer afternoon. It’s traditionally made with dried mint (and sometimes dried rose petals and/or black pepper), but this recipe employs fresh mint for a boost of bright flavor and color. This drink can be made with flat water, but club soda adds a refreshing fizzy finish.

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

This limeade is addictive and will make your mouth pucker.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

The most delicious solution to summer squash fatigue.

High in B vitamins, cucumbers both cool and calm you.

Pantry pasta at its best.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

When using preserved lemons, scoop out the insides and only use the peel.