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Ceviche is a great food for summer. It requires very little if any cooking, and it's full of bright flavors and fresh colors. We ate some shrimp ceviche in a restaurant a couple of years ago that had popcorn sprinkled over the top, which is apparently common in Peru and Ecuador. So festive! So much more fun than tortilla chips!

Earlier today, Sarah showed us how watermelons get to be square. You may not find those in your local market, but you might find some of these: Golden Midget, Mickylee, and Cream of Saskatchewan. Yes, Saskatchewan. Saveur has 18 different varieties picture on their site right now—go take a look.

Yes, we have talked about this before. We've written about making perfectly juicy burgers and how to build one (complete with diagram). But this weekend being a burger-noshing holiday, we thought more tips couldn't hurt. The Times interviewed 30 chefs to find out what makes a good burger, and they've got some advice...

In the summer, we want fast, easy, and, if it's hot out, cold desserts. This is one of the simplest out there—even quicker if you use a prepared pie crust. Just fresh, ripe fruit, yogurt, some whipped cream, and a little stay in the freezer...

Koozies get a bad rap of being nothing more than foam billboards for catchy sayings about beer, babes, and football. Well, we love them and have an impressive collection. Some are downright classy, too.

This isn't a subject matter that gets covered very often—and it's not a situation any of us will likely find ourselves in. But if you like to cook and like reading about small, funky kitchen setups, this article is a winner...

What is it about a chopped salad that's irresistible? If there's one on a restaurant menu, we'll almost always order it—either for the fact that we can scoop up perfectly proportioned bites with every ingredient represented or that they're so pleasingly organized. As for what makes a good one, we have a few ideas...

Interestingly, the cheese in the photo is off to the side, contained in a little ramekin. Maybe the folks at Food & Wine thought it safer not to show melted cheese all over a bowl of guacamole? What do you think of this combination? Let us know, below...

News of alfalfa sprout recalls prompted us to call our mother. Why? Because when we were in kindergarten, she came and taught everyone how to grow their own sprouts in a jar. It seems like a good idea now that we're adults looking for more organic, locally-grown food. Our own kitchen is as local as it gets.

Andrea at the blog Cooking Books just got married, and she baked her own wedding cake. That alone is a feat (we've watched Faith do the same thing). But Andrea also draped fondant, which is not always easy, and painted a beautiful, bright green scroll around the edge. She even disguised less-than-perfect edges with brown satin ribbon—beautiful and clever. Get a link to the full post, below...

We've been promoting our own well-stocked inventory of cocktail recipes lately, so this article in today's Times was right up our alley. It's a list of terms, some of them as basic as ice, but there are a lot of good tips and recipes tucked in here and there.

After writing about this cherry recipe from The Atlantic yesterday, we decided to try the leave-the-pits-in method with another fruit: plums. It was so easy and fast, and we love the way the whole, pudgy plum looks nestled in a bowl with some ice cream. Get the recipe, below...

Last night we made a very simple, quick dinner—spaghetti, broccoli, and tomato sauce—and it was even easier because we put everything that needed to boil in the same big pot. It takes a little finesse with the timing, but it streamlines the process and eliminates another dirty pan.

We get pretty wide-eyed at the cherries that are showing up in the market. We think of all the things we could make with them... and then we remember that we'd have to pit them. And we don't own a pitter. Well, cookbook author Sally Schneider over at The Atlantic's food channel cooked whole cherries into a sweet, saucy dessert—pits, leaves, and all.