Uncooked

They're bound to bring a smile to even the grumpiest Grinch.

It's the perfect bite-size dessert for the holiday.

This version has a subtle onion flavor and a pop of lemony freshness.

Move over, Rice Krispies teats.

A celebratory Italian spread to kick off a meal.

It comes together in mere minutes with a handful of ingredients.

Without all the hard work.

We have a feeling this butter board will be the talk of your next tailgate party.

Yes, there's a not-so-secret ingredient.

Starbucks who?

I always have this Puerto Rican staple ready to add to stews, stir-fries, and any other dish that needs a quick burst of flavor.

Learn how to make classic chocolate truffles for gift giving (or hoarding — you do you).

This coffee concentrate — the same type used to make stellar iced coffee — can turn out a cup of hot coffee that is just as good: rich, flavorful, and mellow.

It goes from salads to veggies to meat without blinking an eye.

Shopping lists, building tips, and more!

Just try it!

A fast and fancy at-home cocktail you can serve all year long. Egg white included!

A simple fruit, nut, and cheese combination keeps things interesting.

Twenty bars, five ingredients, and a fraction of the price.

Better iced coffee without any added fuss!

You've been warned.

Elevate deviled eggs to punchy, umami-forward heights.

This buttercream whips up super fluffy super quickly, and is literally the icing on the cake of any homemade treat.

The combination of spinach, strawberries, almonds, and goat cheese is a classic for a reason. Don't forget the poppyseed dressing!

Perfect for potlucks and barbecues.

The tools can be found in almost every kitchen, and the techniques are essentials every cook should know.

With a base of frozen banana and fresh kiwi, this playful smoothie — let's call it the Green Monster — is rich in fiber and flavor!

News flash, everybody: Summer is hot. I always seem to forget how hot it gets here in California, until it happens. The temperature starts to creep into the high 90s and I start to panic. It’s that how many layers of clothes can I remove in this social situation and still remain decent? sort of panic. I’ve come up with a solution to cool things down: How about we make some slushies? They’re easy to whip up in a blender, made with real fruit, and best of all, ice cold.

Sun tea conjures up the charming memories of my grandmother’s tea pitcher on my grandparent’s screened-in porch. As kids we drank it over ice on the front steps, swatting away mosquitoes. My mother used to brew an unsweetened version of it on our tiny apartment balconies when I was a teenager. And then iced tea seemed to disappear from my life entirely until I moved to the South and learned how a proper Southerner makes boiled iced tea for surviving sweltering Southern summers.

This West Coast sauce is about to become your go-to condiment.

It all starts with your summer secret weapon: homemade limeade concentrate.

Cue all the summer salads.

My favorite thing about sangria, the Spanish punch, isn’t actually the wine or spirits; it’s the luscious assortment of fruit that gets ladled into each glass. I love how refreshing it is to sip, and munch, on a warm day, and I’ve often felt bad that my teetotaling partner hasn’t been able to enjoy it. I developed this non-alcoholic version with him in mind, and discovered that I like it just as much as the real thing.

Let us introduce you to the luxurious dairy-free substitute for whipped cream, cheese dip, alfredo, and even sour cream. Dairy-free cooks love it; vegans rely on it. You will too.

There's something here for everyone, whether you like mayonnaise, buttermilk, or sour cream.

You only need two ingredients.

It's the perfect combination of sweet and savory.

It's easier than you think to make this restaurant favorite.

A fresh and flavorful sauce to memorize.

It comes together with just a handful of condiments.

Move over, cold brew.

It comes together with four ingredients and the push of a button.

Pass on that neon green appletini at the bar.

These recipes teach the art of assembling a meal without turning on the oven.

One ingredient puts this recipe above all others.

It's so easy but will make you feel fancy.

It's sweet, punchy perfection.

Crunchy, cold, and refreshing.

I've been making this version for years.

It's the only thing I want to drink right now!

Quick and creamy.

Long live the Queen — and long live happy accidents that turn into delicious recipes!

Tajin seasoning makes these skewers sing.

Here, the mellow melon mingles with grapes, avocado, and mint.

A few hints of sweetness turn this classic curried chicken salad into a winner.

Rethink the summer classic.

A food processor or blender does all the hard work.

It's just as beautiful as it is delicious.

It tastes like a totally heightened version of avocado.

It's bright, tangy, and full of herby kick.

Loaded everything bagel, hold the bagel!

Chicken, fish, or even grilled cheese.

Instantly jazz up your fruit salad.

I’ll be the first to admit that my daily “lunch” usually consists of a wedge of Gouda and a handful of (oftentimes stale) crackers. Other days it includes a few slices of pie. But every now and then, when I want to feel like an actual grownup, I make a gussied-up sandwich that I may even sit down to eat. I am a firm believer in keeping plenty of basic ingredients on hand so I don’t get into trouble when I need to throw together a spontaneous meal.

You’d think I didn’t like fresh tomatoes, the way I avoid them most of the year. Yet it’s precisely because I love tomatoes — ripe, juicy, just-plucked and not shipped-around-the-world ones — that I wait until summer. At last the season has arrived, filling my dinner plate with colorful rounds of heirloom tomatoes. Here’s one way I like to serve them: a simple salad with a sweet, tangy pomegranate and sumac dressing and a handful of fresh herbs.

With three barbecue potlucks to attend this weekend, I’ve been thinking about dishes that can serve a crowd, are easy to transport, and aren’t too complicated to cook in this scorching weather (anything to avoid turning on the stove or oven!). My solution? A simple yet refreshing summer watermelon dusted with chile, salt, and lime. Seasoning fruit with chile peppers and salt is common in places like Southeast Asia and Mexico.

You know it’s a good day when your future father-in-law arrives at your house with a brown paper sack full of ripe Elberta peaches, straight off a farm in rural Georgia. And while it’s not the first of the sweet fruit I’ve enjoyed this year, it is certainly the most. So many, in fact, I had to ask Twitter what to do with them! Besides the obvious—to eat them one-by-one until my tummy ached—I actually didn’t get too many responses.

I stopped by my local market to pick up some salad greens for dinner, and I returned home with a pile of fresh Georgia peaches instead! They were quite a pleasant surprise to find at the store, since I’m not used to seeing decent ones until mid to late June. This called for a recipe to kick off the peach season.Southern peaches should start popping up everywhere due the unseasonably warm winter we experienced this year.

Nine times out of ten, when you see fennel salad on a restaurant menu, it is simply shaved with lemon, olive oil and Parmesan cheese — a classic, foolproof combination to be sure, but if I’m going to pay $9 for a side salad, it had better not be something I can make perfectly well at home on a Wednesday night. So when I spotted an unusual fennel salad with roasted tomatoes, pistachios and cream on the menu of Seattle’s The Walrus and the Carpenter, I knew I had to order it.

It's naturally vegan, too.