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If you’re one of the lucky ones who lives in a hot climate, preserving rosemary might not be an issue for you, since rosemary is evergreen in warmer growing zones. If you live in a colder climate, like I do, you know rosemary doesn’t survive the winter, so learning ways to preserve your harvest is necessary.

The fresh, bright flavor of rosemary can be used for everything from grilled vegetables and roasted lamb to savory marinades and herbaceous cocktails, and capturing its vibrant flavor couldn’t be easier.

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If you’re anything like me, you’re well on your way to getting your fill of sweet summer corn on the cob. But there are a few things to know to make absolutely sure you’re maximizing these ears of gold.

From knowing how to pick the freshest ears without peeling back the husk to a quick cooking method to an ingenious idea for cooking huge batches, these are five helpful tips to keep in your back pocket this summer.

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Al fresco entertaining should be as easy and effortless as possible. I try to design my menus using a mix of recipes that can be made in advance, and that are best served cold or at room temperature, along with just one warm item — whether it’s hot off the grill or held in the oven. Fruit bars and squares often make a perfect dessert, topped with good-quality store-bought ice cream … because you shouldn’t try to make everything yourself.

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When I think of rosemary, I imagine the rolling hillsides in the south of France, peppered with wild rosemary bushes. I just want to pour myself a glass of rosé, sit poolside, and take in its resinous aroma. Rosemary is not only about aesthetics, though — it adds a flavorful finishing touch to many a savory dish, like grilled lamb, roasted chicken, or toasty focaccia.

Rosemary is easy to grow, evergreen in many climates, and it thrives in containers. There’s no excuse why you shouldn’t be growing some of your own.

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Tomato & Mozzarella Caprese Skewers

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I don’t know about you, but even though the heat wave has died down, I still cannot bring myself to go anywhere near the stove. It’s too soon. And really, it’s not likely I’ll change my stance anytime before Labor Day. From here on out, I’m all about no-cook foods.

Whether you need a few light bites before dinner, or better yet a dinner made of appetizers, here are 12 no-heat recipes to get you inspired.

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Yesterday Anjali shared quite a lot of good advice with her questions to ask a wedding caterer. (Hardly necessary to say, but all of this applies to any catering job, not just weddings.) There were many great comments on the post, but this one was a good reminder of another question you should always ask.

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Q: My husband and I are moving next month, and I have a frozen turkey in the freezer that I’d like to use up before we go. I’d like to throw one last dinner party for some friends, but I need help finding a summer-appropriate turkey recipe that doesn’t scream Thanksgiving.

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