Easy

Choose a mild and creamy Gorgonzola for this dip.

Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

Splitting lobsters in half makes them easier to grill—and eat.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

If you don't enjoy very rare meat, keep these steaks on the grill until they reach 120°; they'll still be rare, but less aggressively so.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.

Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.

This decadent, delicious burger, featuring a 6-ounce patty, clothbound cheddar cheese, and the requisite "special sauce," comes from Ralph Lauren's restaurant (yes, that Ralph Lauren) in Chicago.

Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.