Summer

Attention, martini drinkers and spritz drinkers: Please form a single line.

Leveled-up avocado toast, vibrant green gazpacho, filling salads, and more no-oven-needed meals.

Creamy, vinegary, and with lots of fresh dill.

Country-style lemonade with a salty-tangy twist.

A beefed-up take on a BBQ staple.

This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.

Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.

A one-pot celebration of summer vegetables.

Grated zucchini cooks down into a creamy lemon-Parmesan sauce that coats every strand of pasta.

Like chili crisp soy milk noodles and corn soup with lobster.

Or sauce. Or dip. Or sandwich spread.

Two rums and two types of coconut make this tropical drink the last word on summer refreshment.

Muddled melon lends a hot pink hue. Call it the drink of the summer if you must!

On a blazing summer day, nothing hits quite like this bubbly, tangy-sweet, and lightly salty tequila cocktail.

Turn a pound of ground beef into this hearty, umami stir-fry.

Use summer’s ripest offerings to make this Mexican party bev.

Like cherry lemonade pie and grilled pound cake sundaes.

A feel-good meal full of crunchy veg and even crunchier pita chips.

Like soda-pop chicken skewers and watermelon party punch.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Smashed zucchini salad, curry-yogurt-drizzled tomatoes, and more low-touch dishes to round out a summer meal.

Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.