Summer

Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade are a refreshing combination in this pretty pink drink.

We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.

Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.

Here’s your opportunity to use up berries that are slightly past their prime. This recipe method concentrates the berries’ flavors, so the more delicious they are to begin with, the better they will be dried. At Craftsman and Wolves in San Francisco, CA, William Werner combines them with raw berries in tarts or adds them to arugula salads. They're chewy—a bit softer than a dried apricot—with a plump, juicy consistency.

For perfectly cooked halibut, all you need is a kiss of high heat from a grill or cast iron pan and a simple vinaigrette. This version is served with a juicy tomato salad.

For a super summery dinner, top supremely crunchy cutlets with a shaved zucchini salad studded with mint, cashews, and ricotta salata.

Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the fruit with ice cream and top with more ginger beer for a fun spin on a classic float.

Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.

Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy-to-cook, easy-to-eat weeknight dinner.