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What do you think of when you hear the word dessert? Does your mind automatically go to ice cream, cookies, pies, or other decadent treats? Is it something you reserve as a special treat once in awhile? Do you only have it when you’re eating out at a restaurant?

Those who avoid dessert because they worry about calories or think that dessert isn’t good for them should think again. Let’s reset our thinking and consider fresh fruit — served without any preparation or garnishes — as dessert, shall we?

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What’s the best wine to drink during summer? Some might argue it’s all about rosé, while others might insist any wine used in sangria is the best. And then there are those who go so far as to say it doesn’t really matter, as long as there is booze and ice; all wine is summer wine.

Well, I’m happy to say we’ve found a happy medium between all three of these answers. The ultimate summer wine cooler is a delicate balance of different wines. It will keep you cool all summer long, and the recipe might just surprise you.

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Every once in a while during the summer, I stumble on the sale of the season. I’m not talking about clothes or shoes — this is far better. I’m talking about fresh, ripe raspberries for $1 per pint. Considering these berries can be upwards of $5 at the grocery store, I stock up!

While I could easily eat my way through pint after pint, popping berries from the container straight to my mouth, I do my best to show a little restraint. I like to save at least a few to be put to work in the kitchen.

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I used to think tempura was just an obligatory menu item for Japanese restaurants here in the U.S., sitting alongside chicken teriyaki and miso soup. Then friends took me out to a dedicated tempura restaurant in Tokyo, and the experience blew me away.

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Is it necessary to own a cherry pitter? If you’re making cherry pie and need to pit a mountain of cherries, then yes, please do yourself a favor and buy an actual cherry pitter to make the process a whole lot easier.

But for the rest of us who just want to pit a few cherries for a sangria and don’t want to buy a unitasker, there are three other ways to pit cherries with things you probably already have in the kitchen or desk drawer!

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We’ve been talking ice cream all week (it’s Ice Cream Week at The Kitchn!), but let’s take a step back here for a minute and get down to basics. If you’ve never made ice cream at home but want to give it a try, start here.

This is a tutorial for making plain vanilla ice cream, from start to finish, showing you your options for recipes and churning methods along the way. And let me be very clear: When you make vanilla ice cream at home, with good milk and cream, and real vanilla bean, it’s anything but plain!

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I’ve been holding out on you. I know, I’m sorry. I don’t even know why — because these lemon bars … oh man, they are meant to be shared. In fact, keeping them to yourself would be very dangerous. The truth is that I’ve been making this lemon curd recipe on its own for years, and I’ve been tinkering with my favorite shortbread recipe for years. Now, finally, I’ve had the presence of mind to bring them together. No need to thank me — you’re welcome.

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As the invites to BBQs, summer potlucks, and outdoor celebrations continue to roll in during the long days of summer, it is great to keep some simple hostess (or host!) gifts on hand. When you are stumped for something to buy or don’t want the extra expense, but hate showing up to an event empty-handed, try making your own seasoning salts! These salts are a cinch to put together and pair perfectly with BBQ fare and summer produce.

From earthy, robust salts for grilling to citrusy, floral salts to sprinkle over fresh fruit, making your own seasoning salts means there is something for everyone.

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