Mint

This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.

This zingy sauce works with whatever jam you have.

Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.

A sheet-pan dinner gets the salad treatment with help from lemon-dressed herbs, briny olives, and sweet pickled peppers.

Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?

If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do. 

Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.

Tenderizing yogurt makes the perfect marinade for grilled bone-in chicken thighs, which get even more flavor from chile-infused honey.

Tangy whey, refreshing cucumber, and a sweet-tart sekanjabin syrup made from apple cider vinegar come together to form a seriously drinkable beverage.

Jarred artichokes are a versatile panty ingredient ideal for pastas, salads, and even toasts, as seen here piled high over a creamy ricotta spread.

Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.

With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful. 

Short on time? Use this shortcut to concoct a shrub-like spritzer that tastes way fancier than it is to make.

This version of aam panna, the ultra-refreshing summer drink, swaps green mangoes for a classic pantry staple: jarred applesauce (yes, really).

On a sweltering summer evening, nothing hits quite like this minty mojito cocktail recipe. Don’t over-muddle your mint, which can cause bitterness.

Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.

When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.

While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

Doogh, a salty-tangy Persian yogurt drink, is the perfect antidote to a humid summer afternoon. It’s traditionally made with dried mint (and sometimes dried rose petals and/or black pepper), but this recipe employs fresh mint for a boost of bright flavor and color. This drink can be made with flat water, but club soda adds a refreshing fizzy finish.

These sautéed tomatoes are rich, silky, and endlessly versatile.