Bon Appétit

For a zippier, more refreshing cocktail (that's what summer drinks are about, right?), it's all in the wrist. Muddling extracts essential oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub. And while muddled mint is essential to a Mojito, you won't believe what it can add to a Margarita. Shake up a few and see.

Spicy Sichuan pepper, which delivers a numbing effect along with nuanced heat, will leave your lips buzzing. Use any leftover chili oil in dressings or marinades.

Gently heating chives— or almost any herb—in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

"I like unsweetened whipped cream on top," van Boven says, "because the fruit is sweet enough on its own."

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

Some leaves deserve to infiltrate the dessert menu, like lemon verbena, infused here in a whipped cream that can be spooned over just about anything.

Letting meat rest ensures juiciness. Make even better use of that time by sprinkling the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top, a trick we picked up from chef Adam Perry Lang. The cooked protein will soak up the herbs' aroma. Flavor bonus: Drizzle the herb-infused juices over the meat before serving.

The next time you're serving a salad, add some herbs. Think of them as you would any other green; toss handfuls of dill, mint, basil, and more into peppery leaves like arugula, mizuna, or mustard greens, all of which are assertive enough to allow the herbal notes to shine without overpowering the dish. Top it all off with grilled steak, pork, or chicken, and you've got a perfect summer supper.

The key to a tender biscuit is to handle the dough as little as possible.

As summer progresses and apricots go out of season, try these desserts with ripe plums instead.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.

Bigger picnic? Simply roast two birds at the same time.

We call this a Persian Kir Royale—and can think of no better way to start a meal. This recipe yields more syrup than you'll need; use the surplus for fruity nonalcoholic spritzers or drizzle it over ice cream.

A sophisticated—and infinitely easier—take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

Serve unsweetened tea with this syrup on the side.

We love the way this recipe revamps a standard BLT.