No-Cook

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

"A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?" —Alison Roman, senior associate food editor

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

Pick firm, bright-green celery stalks with lots of leaves.

Use this multipurpose seasoning salt for all your summer grilling

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

A lighter, brighter option for all you Caesar salad lovers.

"I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal." —Alison Roman, senior associate food editor

A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.

The near-creamy sweetness of cantaloupe plays exceptionally well with tart raspberries in these frozen treats.

This is equally good drizzled over hard-boiled eggs or with crudité for dipping.

Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.

The delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche