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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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We had a legitimate heat wave in Seattle last week — which, as you can probably guess, isn’t all that common. I didn’t feel much like cooking, and instead found myself reaching for simple salads, popsicles, and sparkling water — with a few scoops of ice cream thrown in for good measure.

That’s how the idea for this recipe was born. We had sweet strawberries from the farmers market, and instead of going out for ice cream cones, we made our own and lingered in the backyard.

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Ask most people what their favorite herb is, and their response will often be basil. For many of us, this tender annual seems to epitomize the season. Basil tastes its absolute best when it’s enjoyed fresh, but thankfully you have a few creative options to preserve the vibrant flavor of this herb that’s so strongly associated with summertime.

Whether you scored a huge haul from the farmers market or were blessed with a bountiful harvest from the garden, here are a few ways to preserve your basil and not let it all go to waste.

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In addition to its funny name, kohlrabi has an even funnier appearance — it looks kind of like an alien spaceship with its semi-flat, round body and skinny stalks. But as the saying goes, you should never judge a book by its cover, and that’s certainly true with kohlrabi. This is one vegetable that deserves a place in your kitchen.

Whether it’s new to you, or a constant presence in your kitchen, here’s everything you should know about kohlrabi.

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While in many ways pizza is the perfect social food, I’ve learned that it’s a good idea to have a strong plan in place when making it for a large group — a plan for not only the pizzas themselves (which always seem to take longer than I think!), but also a few appetizers to keep hunger at bay while pizzas cook and a few sides round out the meal.

Here is one of my favorite pizza-night menus. It takes pizzeria classics, like marinated olives and tiramisu, and gives them a bit of an update. There’s plenty to nibble before, during, and after the pizza is served — no one goes hungry on pizza night!

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Basil is my can’t-live-without-it herb. Its aroma simply exudes summer. I generously sprinkle it over caprese salads, add it whole-leaf into spicy Thai soups, muddle it into Bloody Marys, and make sweet basil syrup for my sliced summer strawberries. And don’t even get me started about how liberally I toss freshly chopped basil on my pizza; I know I’m not alone here.

Many times, an established basil plant is less expensive than those packages of basil you find in the grocery store. So stop purchasing those packages of so-called “fresh” basil and pick up a basil plant. Here’s everything you need to know to start growing your own.

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Confession: I just recently started making homemade pizza dough. Like, for the first time ever in my life. For some reason I used to be intimidated by it, so I went straight for store-bought dough (which, by the way, there’s nothing wrong with — but homemade is surprisingly simple and fun to make).

Whether you’re ready to make a pizza pronto, or have some extra time on your hands, there’s a pizza dough recipe that’s just right for your schedule.

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