No-Cook

It's low-cal and filling—as in perfect for swimsuit season. I make it a day ahead so the veggies can marinate and the flavor pops.

Move over, ice pops: There's a new dessert making waves this summer. A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-friendly dessert, or substitute in Key limes, grapefruit, or orange for your own citrus twist.

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our Homemade Salad Dressing Primer.

Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want.

Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our Homemade Salad Dressing Primer. Note that raw eggs are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system. To avoid the risk of salmonella infection, use pasteurized eggs instead.

Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or ketchup-style chili sauce, which results in a pink salad dressing. But where Thousand Island is a bit sweet and studded with pickle relish, Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce. For more information about salad dressings and tips on making them from scratch, see our Homemade Salad Dressing Primer.

This classic dressing is delicious as is, but it's also a perfect template for further embellishments. For ideas on what to add—as well as more recipes and tips—see our Homemade Salad Dressing Primer.

Keep this staple in your fridge so you'll have it on hand for nonalcoholic cocktails and, of course, their boozy counterparts.

Rich in protein, essential fatty acids and fiber, chia seeds are harvested from Salvia hispanica, a herbaceous plant native to central Mexico that was as an important food source of the Mayans and Aztecs.

"I love the richness of the feta and the crunch of the sunflower seeds against the tender squash."—Dawn Perry, senior food editor

Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.

A spicy, tangy option for anyone who loves to put mayo on burgers.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.