Quick

Watermelon is a heart-health heavyweight. It has about twice as much ticker-protecting lycopene as tomatoes do.

For the best results, chill the produce first.

Use this versatile, brightly flavored vinegar in dressings, for deglazing when making pan sauces, and for the Raspberry Shrub

Homemade mayonnaise has a silkiness, an elegance, that you won't find in any commercial preparation. Making it by hand isn't hard (or time-consuming), but patience, constant whisking, and attention to detail are the keys to success.

Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.

Use this zesty spice mix for sprinkling over the shellfish, corn, and potatoes.

Stirring in store-bought marshmallow creme, such as Marshmallow Fluff, gives this chocolate sauce its fudgy texture. Spoon it over ice cream for classic New England—style sundaes.

Cabell Tomlinson, bar director at Frankies 570 Spuntino in New York City, grew up in the South, where, she says, "the summer air was scented with honeysuckle and lemon balm." Those childhood memories, along with a recipe for the classic Bee's Knees cocktail (rum, lime, and honey), inspired this thirst-quencher. It's equally good with lemon vodka (try Charbay Meyer Lemon Vodka) or white rum (we like Flor de Caña Extra Dry 4 Year). Lemon balm is available at many farmers' markets. Better yet, try planting pots of the prolific herb in your backyard.

"I created this pitcher drink for people to sip on their front porch, or for city folks to drink at our sidewalk café," says Damon Boelte, bar director at Prime Meats in Brooklyn. If you've never had a beer cocktail or, better yet, a cocktail made with drinking vinegars, let this be your introduction to two growing trends in the bar world. Look for Laird's Bonded Apple Brandy, a.k.a. applejack ($23), made by America's oldest family-owned distillery, at better liquor stores.