Zach DeSart

Named for their town of origin in Massachusetts, Concord grapes thrive in colder climates. They start appearing at farmstands in early September.

When all else fails, just add toast.

With grape compote on hand, you're halfway to a sundae; simply serve with some vanilla ice cream.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." –Claire Saffitz, assistant food editor

"I love this creamy soup so much, I'd bathe in it." –Brad Leone, test kitchen manager

Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.

With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.

This will work with any nut you want to use.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

Use any cooked grain or other small pasta for this bittersweet number.

Sick of salsa verde? Meet salsa roja.

Grilling the bread dries it out a bit, so it can absorb more dressing.