Dairy Free

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

A grown-up shaved ice, with a welcome hit of spice from the pepper.

This addictive peanut-and-seed mix has "unbeatable summer snack" written all over it. It's got just the right amount of salty-spicy crunch to keep you reaching for another beer, and another handful, and another beer... —A.M.

If you love dipping bread into tomato soup, you’ll love this rustic Italian dish, known as pappa al pomodoro.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

We love the rich, salty flavor of anchovies, especially with lamb, but we don't really want to bite into one. Chop until they're practically a paste.

For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

In addition to the tuna, the leeks and garlic are also grilled, giving this simple Mediterranean-inspired pasta sauce complex flavor.

The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman