Summer

The best blue cheese for this is salty but creamy, not too sharp or funky.

This peach jam recipe makes enough to give a few jars away as gifts, or you could easily halve it.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

Use store-bought meringues and skip the first step, if you prefer.

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

The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

Waste not, watermelon lovers: This Southern pickle deserves a spot in your fridge. It's great alongside grilled pork chops, but we'd happily snack on it right out of the jar.

A grown-up shaved ice, with a welcome hit of spice from the pepper.

Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead.

Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it’s baked in one big circle and bathed in tarragon-infused butter. You might never go back.

This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.

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

A power lunch for grown-ups and kids alike.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.

This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

Use very ripe—even overripe—tomatoes; they’ll give up even more juice.