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Watermelon in its solid state is so loaded with water and sugar that it is little more than a beverage waiting to be released from captivity. This tangy, refreshing drink is the fulfillment of that promise. The addition of a little vinegar does much to expand the aroma of the watermelon, which is barely perceptible when you’re eating the fruit. Mint and watermelon are natural BFFs. If you were unaware of that relationship before tasting this recipe, afterward you will try never to serve a slice of watermelon without a mint sprig somewhere nearby.

Editor's note: Use these roasted cherries to make Jeni Britton Bauer's Goat Cheese Ice Cream with Roasted Red Cherries . Roasting cherries concentrates the flavors and natural fruit sugars. Roasted cherries are great for putting in ice cream, for adding on top of it while serving, or even in a pie à la mode sundae.

The three Ts of soy (TVP, Tofu, and Tempeh) join forces to create a protein-packed burger that will rock your socks off.

Wheat Free No need to worry if your local market doesn't carry egg-free mayo. Just whip up some of your own. This recipe works very well as a sandwich spread or in any mayonnaise-based dressing. As long as you use wheat-free vinegar, this mayo is indeed wheat-free.

Because ripe pineapples bruise easily and don't travel well, and because the fruit doesn't ripen after being picked, processed pineapple products like juice and canned fruit that are made from fully ripened fruit frequently taste better than the fresh pineapples available to most consumers. That's why I don't waste my time juicing my own pineapples for beverages. Strawberries are another matter. Strawberry juice, because of its low acidity, is highly perishable. In this light sparkling soda, the strawberry juice is fresh and the pineapple juice is processed—the best of both worlds.

You can find sumac, a lemony spice, at Middle Eastern markets, specialty foods stores, and wholespice.com

Candy-stripe beets (also known as Chioggia beets) won't bleed into this yogurt dressing as their red cousins would, so they make this summer slaw beautiful. They're available in better supermarkets and at farmers' markets.

Pound the pork into superthin cutlets to get the best crust-to-meat ratio. Make extra for a next-day sandwich.

We love this marinade on Kalbi . Try it for an Asian twist.

Our update of the Waldorf salad has so much crunch, we skipped the walnuts. Serve with grilled pork, fish, or chicken.

If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

Use chilled fruit (and a frozen banana) for an even more refreshing drink.

Enough to marinate 2 pounds of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops).

Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.

This colorful sauce doubles as a marinade and as an accompaniment to all cuts of beef, including Skirt Steak with Chimichurri Sauce.

Enough to marinate 2 pounds of pork (tenderloin, shoulder, or bone-in chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops)

The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.