Simple Cooking

They look fancy, but these bite-size cubes are simple. A melon baller keeps things neat, but a regular spoon works, too.

You can make this dish a day ahead and stash it in the fridge until go time. It tastes better at room temp, so let it sit out for a half hour before serving.

Some research suggests dark chocolate reduces cravings for sweet, salty and fatty foods. But don't worry—the effects won't kick in until after you've cleaned your bowl.

Sweet fresh corn balances out peppery arugula. If you're short on time, canned or frozen (and thawed) corn will do the trick.

Taste absolutely sinful…but they're not. You can make them up to two days ahead and store in an airtight container.

Traditional Caesar dressing can pack 17 grams of fat in a measly 2 tablespoons. We did much better by making light mayo, not oil, the primary ingredient.

On a really hot day, freeze fruit for an hour or two prior to serving—it acts like sweet ice cubes.

This melon dessert will help keep you hydrated on scorching days.

The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite! —Elliot

It's low-cal and filling—as in perfect for swimsuit season. I make it a day ahead so the veggies can marinate and the flavor pops.

Move over, ice pops: There's a new dessert making waves this summer. A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-friendly dessert, or substitute in Key limes, grapefruit, or orange for your own citrus twist.

Combine rich egg noodles with the best of the summer harvest for a gorgeous dinner that requires a bit of chopping, but very little cooking.

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our Homemade Salad Dressing Primer.

Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want.

Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or ketchup-style chili sauce, which results in a pink salad dressing. But where Thousand Island is a bit sweet and studded with pickle relish, Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce. For more information about salad dressings and tips on making them from scratch, see our Homemade Salad Dressing Primer.

Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our Homemade Salad Dressing Primer. Note that raw eggs are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system. To avoid the risk of salmonella infection, use pasteurized eggs instead.

Keep this staple in your fridge so you'll have it on hand for nonalcoholic cocktails and, of course, their boozy counterparts.

Samaki har'ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It's definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish for this recipe.

Applying the rub to the chicken ahead of time infuses it with flavor.

This pasta salad is a clever take on a well-loved soup. Because it's served at room temperature, it makes a great side dish at a picnic or barbecue. It's colorful and extremely flavorful, with pesto, beans, and vegetables.