Everyone’s free to be a kid again with one of these wickedly good frozen treats in hand.

Though we can appreciate the beauty of a panna cotta that’s been turned out of its mold, the light-as-air texture of these, will have you happy to eat them right from the cup....

The combination of flavors here is quintessentially Australian, inspired by far-flung sources and joined together in a unique way.

Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.

Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.

Despite the fact that they require few ingredients and little effort, these beans always get raves.

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors.

If you’re short on time, serve the galette with vanilla ice cream or whipped cream.

You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make and not too sweet.

The Hot Toddy—for centuries, the classic remedy for a freezing-cold night—is, writes cocktail historian David Wondrich in Imbibe!, “one of the clearest signs I know that there is a providential plan to the universe.”...