Summer

Delicate squash blossoms are a farmers’ market treasure—this helpful GIF will show you how to fry 'em right.

Artists, musicians, farmers, and design-lovers are heading up the river to Hudson, New York. (Where, of course, the food’s great, too.)

10 recipes for a bumper-crop feast inspired by the Hudson Valley.

Relax with height-of-the-season dishes from Roberta's chef Carlo Mirarchi

Peaches are perfect right now, so put that bushel to use with a light, biscuity shortcake, effortlessly elegant toasts, and more

This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.

When it’s August and produce is this sweet and this fragrant, the last thing Adam Rapoport wants to do in the kitchen is cook.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

“Coating sweet grilled corn with miso butter brings nutty flavor to a classic.” –Brad Leone, test kitchen manager

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

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

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

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.