Make Tomato Sauce in Minutes

You can never go wrong with a classic pasta-and-tomato-sauce pairing. This no-cook version starts with the plump heirloom tomatoes we've all been eyeing at the farmers' market, which are grated to preserve their fresh, sweet flavor, then shaken with olive oil, garlic, salt, pepper and basil. Just don't forget shaved Parmesan to pass around the table and a good bottle of red wine.

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Crush the Salad Course

Literally. In this Thai-inspired salad, crisp Persian or Japanese cucumbers are cut and lightly smashed, which allows the fiery, vinegary dressing into every nook and cranny (and the rough, irregular texture helps it stick).

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Inspire Grill Envy

When it comes to the main dish, Hebrew National hot dogs are a cut above. So what makes a kosher dog different? Being extra choosy about ingredients means the franks are made with only the most premium beef cuts.

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Have a Tropical Cocktail on a Stick

Because nothing says tropical vacation more than a rum drink—except maybe a frozen coconut-mango rum cocktail on a stick with a spicy salt finish. Throw in a palm tree and a hammock and you're set.

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Make a Smashing Cocktail

Take a stand for strawberry cocktails. Made with bourbon and basil, this whiskey Smash has complexity, oakiness and a peppery kick.

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Keep Summer Corn Season Going

Fresh, sweet, plump kernels reach their peak right about now and need very little preparation to taste perfect. Enjoy every last one in an easy-to-make chilled soup with a pickled relish that highlights the vegetable's versatility by using it three ways: steamed, raw and even the cob.

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Go Green

Mom said no meal is complete without at least one green veggie. We wholeheartedly agree if it comes in the form of crisp-tender blanched asparagus tossed with a white wine-tarragon vinaigrette and sprinkled with sweet-tart kumquats.

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Give Potato Salad a Saucy Upgrade

Bright, of-the-moment Swedish flavors—two kinds of mustard, plus fresh dill—give this potato salad serious zip. But that's not the only reason every bite pops. We toss in the mustard sauce when the potatoes are still warm, allowing it to really soak in. Set out finely chopped onion, chives and even more dill, so guests can garnish at will.

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Don't Forget the Fernet

Any excuse to throw an outdoor party is valid. When the urge strikes, we guarantee this simple bitter-sweet ginger-Fernet libation will satisfy.

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Use All the Herbs

This bright take on the classic bulgur wheat salad tabbouleh packs purslane, parsley, purple and lemon basils, mint, tarragon, thyme and chives. But the best part is the leaves are left whole, so you don't have to spend the entire day chopping. Sweet cherry tomatoes, garlicky yellow squash and a raisin-laced shallot vinaigrette amp up the elegance.

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