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8 Recipes That Prove Summer Is the Most Delicious Season


Miami-Style Shrimp Ceviche

Now that you’ve got your mojito, you’ll need a little ceviche to pair with it. This healthy-ish recipe combines chopped shrimp with fresh citrus, sweet mango, red onion, cilantro, and a punch of hot sauce. Turning on the stove not required.


Photo by Paul Johnson

Lobster Cobb Salad

Steamed Maine lobster is the unofficial food of summer, but sometimes we’re looking for something a little lighter than butter bastes and mayo-laded lobster rolls. Enter this lobster cobb salad from Moderne Barn executive chef Ethan Kostbar. (We won’t judge if you get your lobster pre-cooked.)


Photo by Andre Baranowski

Summer Gazpacho

For those days when it’s way too hot to turn on the stove, introducing blender gazpacho made with height-of-summer produce. You can thank us later.


Cherry Mojitos

When cherries come into season, there are plenty of ways to use them — pies, salads, compotes, and more — but nothing’s quite as simple as macerating them in lime and simple syrup to create this refreshing, big-batch vodka-based mojito.


Foster’s Herb-Marinated Grilled Chicken Breasts

Skip the gloopy barbecue sauce and try this stupid-simple, perfectly charred chicken recipe. Even with time to marinate in white wine, chopped herbs, garlic, shallot, and lemon, dinner’s on the table in less than 45 minutes.


Photo by Andre Baranowski

Watermelon, Tomato and Feta Salad

Two of summer’s all-stars, watermelon and tomato, share the spotlight in this one-bowl salad that’s perfect for a backyard barbecue or to pack in Tupperware for lunch at your desk on a random Tuesday.


Photo by Andre Baranowski

Blueberry Crumbles

When August blueberry season hits, there’s nothing better — or easier — than a quick crumble. (Sorry, pie crust.) This recipe also freezes well so you can have a taste of summer well into the fall.


Martha Stewart’s Firecracker Pops

Because Martha. And hot summer days. And Fourth of July. And ’Murica.


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