When you’re a busy parent trying to feed a family with different tastes, grocery shopping can quickly turn into a chaotic—and expensive—chore. Between inflation, food waste, and the endless “What’s for dinner?” dilemma, many of us are hungry for solutions that help us do more with less. Enter Chef Will Coleman’s 6-to-1 Grocery Shopping Method: a smart, flexible strategy that makes planning, shopping, and cooking simpler and more sustainable.

What is the 6-to-1 Grocery Shopping Method?

Designed to help shoppers focus on ingredients that can be used across multiple meals, Coleman’s method is straightforward: shop for six vegetables, five fruits, four proteins, three starches, two sauces, and one fun item. The result? A cart full of cost-effective, versatile ingredients that can stretch into a week’s worth of meals without waste or overwhelm.

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Summer solstice marks the longest day of the year—and the unofficial kickoff to slow evenings, spontaneous backyard hangs, and meals that feel like mini celebrations. Whether you’re planning a proper dinner party or just want an excuse to slice a few extra peaches and light the grill, this is your sign to cook something that tastes like sunshine.

We rounded up 25 of our favorite summer-ready recipes that are perfect for the solstice and every sun-drenched day that follows. There’s a juicy peach and tomato panzanella that’s equal parts salad and main course, a grilled Caesar that’s smoky and crisp in all the right ways, and a cacio e pepe corn salad we honestly can’t stop thinking about. If you’re team pasta salad, don’t worry—we’ve got options. And if you’re looking for a low-lift main to serve with all that veg, let us point you to some extra-flavorful chicken thighs, a lemony Greek-inspired platter, or grilled flatbreads you can top with whatever’s in the fridge.

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Summer inevitably brings around the best cocktail moments—there’s fresh fruit, cold prosecco, and honestly, a little more freedom to play. Don’t get me wrong, I love a cozy fall or winter drink (and I’ll definitely make the case for them come September), but in the warmer months, it’s time to swap the apple, ginger, and whiskey for strawberry, rose, and Aperol.

If you’ve read my previous deep dives into flips or tea-infused syrups, you already know I love writing (and thinking) about cocktails. I’m always on the lookout for ways to zhuzh up the classics—whether it’s a spritz or a gin and tonic. Is it in the syrup? The liqueur? A splash of something floral or fizzy? Yes to all of the above.

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