25 Winning Recipes for Your Next Summer Potluck

One sunny lemon simple syrup is the base for this drink. The spritz is light with aromatic gin, fruity aperitif, and a fizzy seltzer.

In this rustic free-form tart, buttery pate brisee is folded around juicy peak-season peaches, apricots, or nectarines.

For this Mediterranean medley, whisk the Dijon vinaigrette directly in the bowl, then drop in the cut tomatoes. The dressing will marinate them and draw out their flavorful juices as they sit.

A platter of fruit bright as the sun will be a surefire stunner at your next potluck. Garnish with a make-ahead coconut and poppy seed crunch that adds texture and nutrients to boot.

Malted milk powder adds an unexpected twist to chocolate frosting on this moist, party-perfect cake.

Low-fat yogurt stands in for most of the mayonnaise in this summer favorite. Hard-cooked eggs, radishes, celery, dill pickle, and chives amp up the flavor and texture of the salad.

Watermelon replaces the traditional tomato in this Middle Eastern salad, giving it bursts of sweetness. Goat cheese, another new add-in, provides creamy contrast.

These cake-like bar cookies are a portable handheld version of summer berry crumble. Use fresh blackberries as called for in the recipe, or try raspberries instead.

This healthy, feel-good salad features of a rainbow of chopped cilantro, diced carrots, dark black olives, and fibrous barley. Seconds please!

This lighter iteration of the rich and cheesy party hit is so easy, it's more of an ingenious idea than a recipe. Blend together marinated artichoke hearts, Greek yogurt, and fresh parsley, and bring along flatbread crisps or crackers.

These vegetables—some blanched, others raw—function as finger food when served with pistachio-Pecorino pesto as a dip. To serve them as a side dish, drizzle the pesto on top.

Smoky, sticky, falling-off-the-bone ribs are easier than you think. No need to stand over the grill for hours: Start the ribs in the oven and finish on the grill or under the broiler.

Romaine lettuce and chopped bacon give a nod to a classic Cobb salad in this farm-fresh invention. The genius part of this salad is that avocado is mixed into the briny goddess dressing so it won't turn to an unappetizing brown color even after sitting out for hours.

Made in a 10-by-14-inch jelly roll pan, this big blueberry pie feeds a crowd. Sanding sugar adds sparkle and crunch to the top crust.

Crumbled bacon, dill, and a dash of apple cider vinegar invigorate this potato salad.

This cornbread strikes the right balance between tender and crumbly. Jazz up the batter with cheese and peppers, and shake up the shape by baking it in muffin pans if you like.

Our food editors love a light-on-mayo potato salad, which is why they designed this mayo-free side. Instead of the classic heavy dressing, this salad gets a sharp kick of acidity from sliced cornichons, Dijon mustard, white balsamic vinegar, and lemon juice.

Taste the sweet juice of plump red raspberries in this easy crisp that's made for a crowd. The prep work is particularly quick thanks to an easy topping of rolled oats and raw almonds.

Roasted tomatoes, onion, and jalapeños add alluring depth to this versatile salsa. Serve it with tortilla chips or spoon it over grilled meats and vegetables.

Chopped fresh mint leaves, julienned fennel, and sliced celery create a bright crunch and flavor that's as refreshing as a summer breeze. Garnish with fennel fronds for an extra anise-y punch and hint at the flavor awaiting inside the bowl.

A cross between an Arnold Palmer and a mint julep, this drink combines citrusy iced tea with sophisticated whiskey. It can be made a day ahead and transported in a thermos; just add ice and garnishes to serve.

A few simple tricks—soaking in warm water and vinegar, dusting lightly with cornstarch, and cooking in a very hot pan—ensure that the potatoes stay crisp for hours. They're great with grilled London broil or burgers.

These portable pastries are simple and rewarding to put together, even if you consider yourself all thumbs in the baking department.

In just 25 minutes, this hearty side salad comes together. Cannellini beans, pink beans, and green beans give this salad its intriguing name and will transport you to the Mediterranean coast.

Ruby-red roasted beets and an array of heirloom tomatoes make a dazzling summer salad that may just steal the show from the main course.