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Ah, summer — that blissful season when life is cool and carefree. (Just kidding — you’re trapped in an office while it’s gorgeous out, your hair can’t handle the humidity, and your vacation days are dwindling.) But! The spate of new releases at your local bookstore is finally more compelling than your out-of-date Netflix queue.

We’ve rounded up a selection of reading material by turns easy, breezy, and above all, brilliant — plus its perfect cocktail complement. Enjoy.

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Open Slideshow

Do you ever have the hankering for a perfect vanilla cupcake, but don’t want to have a whole dozen sitting around once you’ve satisfied that craving? A single vanilla cupcake can be baked in a toaster oven with just a few pantry staples that you probably already have at home. This single vanilla cupcake doesn’t even require a scale.

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Summer cooking should be low-key and fuss-free, especially when you’re on vacation, which is why I’m such a fan of the sheet-pan supper. Throw everything on one sheet pan, bake it in the oven, and voila! Dinner is served. Sheet-pan suppers mean less prep and cleanup time, so you can get back to lounging on the deck with a cold beer in hand.

But what if, despite all your careful planning, you forget to ask your host about the kitchen’s amenities and arrive only to discover there’s nary a sheet pan in sight? Don’t worry — we’ve got three helpful hacks for you.

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Tie One On: An Important Tip for a Better Cooler

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Packing your summer cooler is an art form. It’s not just about what goes in it, although that’s obviously crucial; it’s also about how you pack it all in. Accessibility is key, of course, and you want to keep your food from getting squished, but there’s also the issue of food safety. A lukewarm beverage is one thing. Mayo-heavy potato salad that’s swimming in a sea of melted ice? You might not want to eat that after all.

To avoid your food and fun from being spoiled, follow these strategies for packing a cooler that will stay cold all day long.

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In the days leading up to vacation, it’s safe to say that mealtimes in my house can get very interesting. I shy away from grocery shopping as much as possible, picking up only the bare essentials. Instead, I focus on eating down the fridge to limit spoilage and waste. Any guesses on the foods I tackle first?

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Herbes de Provence just sounds fancy, doesn’t it? French words have a way of doing that. The dried herb blend of savory, rosemary, marjoram, thyme, and often lavender is so aromatic that just a whiff makes you feel like you jetted off to the South of France — and corn on the cob wants to get in on the adventure.

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There’s such a thrill and joy in cooking over a campfire, beach bonfire, or even your backyard fire bowl. Foods roast and blister, developing a rich, smoky flavor unlike anything else. But unless cooking over an open flame is a regular ritual for you, mastering this art requires an awareness of the most common mistakes that foil the best of intentions. Here are five pitfalls to avoid when cooking over an open fire this summer.

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Each night in my tiny studio apartment, I wipe the kitchen counters, clear the sink of any last unwashed dishes, and often set the coffee pot for the next morning. Then I stand back and ask myself: What needs soaking?

If that sounds a little weird, I want you to imagine your life as a regular soaker. Meals come together in the blink of an eye. There’s fresh milk in the fridge every day of the week; digestive distress is a thing of the past. I’m only exaggerating a little. I promise you all these things and more. All you need is a decent soaking routine.

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While I’m firmly on Team No Salt when it comes to prepping eggplant, there is one extra step that proves worthwhile for easier cooking and better-tasting eggplant — and it involves your microwave.

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