Name: Cantaloupe Salad with Lime, Mint, and Ginger
Prep time: 20 minutes
Total time: 20 minutes
Yield: Makes 4 to 6 servings
Ingredients: 1 cantaloupe, halved, seeded, peeled; 3 tablespoons fresh lime juice; 3 tablespoons chopped fresh mint; 2 teaspoons grated lime peel; 2 tablespoons sugar; 2 1/2 teaspoons grated peeled fresh ginger; 2 teaspoons honey

Charlotte Fekete of Athens, Georgia writes: "I'm a junior in college, and I'm planning to go to cooking school after graduation. I've already had some experience decorating cakes and working for a caterer, but it was my mom who taught me how to cook. I've also learned a lot from reading magazines and cookbooks."
Serve on its own for breakfast or with a scoop of sorbet or ice cream for dessert.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.