Lunch

Never met a corn fritter recipe we didn’t like, and we love this one.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)

Yes—you can grill lettuce. And it’s worth it.

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.

Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.

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.

Any seasonal vegetables can replace the zucchini and onion; at Chase’s, they change it up frequently.

The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.

Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.

You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.

The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

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

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

We’d serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.

This “put an egg on it” dream dish is a must-order menu item at Sqirl in Los Angeles.

The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.