Cheese

Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can’t find burrata? Use fresh mozzarella.

Chicago chef Paul Kahan’s pairing of grilled toast, fresh cheese, and buttery smoked sablefish works with any smoked fish, from flaky whitefish, trout, or bluefish to thin slices of salmon. Try it alongside the rest of his summer cookout menu: Grilled Chicken Liver Pate and Blackberry Crostini, Roasted Beets with Hazelnut Vinaigrette and Burrata, Marinated Kale and Green Bean Salad, Dilly New Potato Salad with Summer Sausage, Grilled Lamb Skewers with Carrots, Feta, and Mint, and Country-Style R.…

Marinate thinly-sliced mushrooms to create a simple, fresh salad.

Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.

In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe.

This waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.