1,108 summer recipes

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Have some fun with dinner this summer with this delicious recipe where pieces of zucchini are filled with a savory beef mixture and topped off with cheese.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

Chilled herbed vegetable soup pureed with carrots, tomatoes, red potatoes, and red peppers, then blended with buttermilk, marjoram, thyme, and lemon juice. A creamy cold summer soup.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Microwave strawberry oat bran muffins, high-fiber and low-fat, made in custard cups in under 4 minutes. A no-oven breakfast for dorm rooms, summer kitchens, or when the toaster is the hottest appliance you'll allow.

Fajita-style orzo tossed with grilled red peppers, charred red onion, a fresh jalapeno-lime salsa and a dollop of sour cream. Tex-Mex flavors in a pasta bowl, perfect for summer grilling.

Zucchini quick bread with two cups of grated zucchini, cinnamon, vanilla, and chopped nuts baked into a moist, oil-based loaf. The best way to use up summer zucchini.

Blueberry cream pie with a vanilla wafer crust, a silky vanilla custard layer and a glossy fresh blueberry topping. The berries stay bright, never baked to mush. A chilled summer favorite.

Sardinian pasta with fresh tomato basil sauce made from plum tomatoes cooked slowly in olive oil and finished with butter. Five-ingredient Italian pasta that showcases peak summer tomatoes.

Buttery homemade crust cradles juicy peaches under a crunchy almond streusel crown. Fresh lemon zest brightens the filling while nutmeg adds depth to this show-stopping summer dessert.

Peaches in red wine Tuscan style with blanched peaches soaked in a hot vanilla-sugar wine syrup with roasted almonds and fresh mint. An elegant Italian summer dessert.