Epicurious

This riff on panzanella pulls inspiration from memories of picking cherry tomatoes off the vine and running inside to dip them into a bowl of ranch.

Pick any pickle you want—or a mix of dill pickles, cocktail onions, capers, pickled green beans, cornichons, and hot cherry peppers—for this creamy, tangy dressing.

The Hot Lips is a spicy, citrusy tequila drink that's stirred, not shaken.

The Prizefighter No. 1 is a bold sour made with lemon, Fernet-Branca, and Carpano Antica sweet vermouth. 

Keep Aperol, gin, and a few cucumber slices on hand all summer long to make this elegant cocktail whenever you want. 

Mezcal and bourbon meet pineapple and cinnamon in this bar-worthy cocktail. Serve with a flaming presentation, or leave the pyrotechnics to the professionals.

This cocktail combines spicy tequila and mezcal with honey and lemon.

The filling for this easy buttermilk pie comes together in just under 10 minutes.

Far less dense (and far more flavorful) than a traditional pound cake, the Philly fluff cake is known for its ethereally light, fluffy texture.

Invite Campari and grapefruit into your G&T for an extra-refreshing (and easy) cocktail.

While there’s no wrong way to toast New Orleans, the Sazerac, a boozy combination of bitters, anise liqueur, and a whole lot of whiskey seems awfully right.

With lemon juice, gin, and sparkling wine, the French 75 makes any cocktail hour feel like a special occasion.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.

Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look. 

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

You want to bake a blueberry pie, but you don’t wanna fuss with a lattice crust. We’ve got just the thing for you: blueberry crumble pie, a fresh option for summer. 

Nothing hits harder on a hot day than this nonalcoholic frappé: ruby strawberries, herbaceous basil, and tangy pineapple will quench your thirst. 

Back in the heyday of the soda fountain, calling a drink a crush meant you were using fresh ingredients. Here’s a retro-modern take on the old-school Orange Crush.

This soda shop classic helps maple and vanilla shine.

This nonalcoholic drink—a soda fountain classic—pairs pineapple, lemon, and an easy homemade raspberry vinegar.