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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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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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