Blender

Underneath the toasted meringue, you’ll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.

Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.

Marinating chicken in vinegar and spices tenderizes the meat and makes it extra flavorful. The accompanying mayo-based white sauce is positively addictive.

Don’t skip the vodka. It will give the sorbet a smoother, less icy texture.

This is the condiment version of those summer sandals you want to wear with everything. It goes with sandwiches, crunchy vegetables, and chips.

Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.

This dairy-free ice cream is infused with matcha and a touch of organic vanilla, and has a rich, sweet flavor.

Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into a delicious smoky-sweet sauce that pairs perfectly with a crunchy grilled chicken salad.

Prep ahead for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.

Cashews blend into a creamy (and gorgeously green-hued) sauce for these summery pork chop–topped cold noodles.

Savory Olive Oil from Spain blends with herbs and meets halibut for a lush fish dish.

Featuring grilled then chilled garden vegetables and Arbequina Extra Virgin Olive Oil from Spain. This recipe created by Love and Lemons is in partnership with Olive Oils from Spain.

This bright-green combination of lemon and mint is found on tables throughout the Middle East.

Limonada is most often translated as “lemonade,” but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie.