Summer

When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.

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.

The bartenders at Reynard, in Brooklyn, use Greenhook Ginsmiths’s botanical American dry gin in this citrusy cocktail, but feel free to make it with your favorite.

This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. Watch the step-by-step video here.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Warming the honey with rose water infuses it with flavor.

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

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

Baking the crumble topping on its own means it gets supertoasty and crisp.

We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.

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.”

Skirt steak is inexpensive, versatile, and crazy tasty. It also cooks in a flash, which means it's tailor-made for grilling—and for leftovers

Here are 10 great farm and cooking camps that are still accepting applications around the country

It's too nice out to spend all day at the stove. Choose quick-cooking proteins like scallops and skirt steak, then add summer's best produce.

At Bon Appétit, we're working all summer to make an awesome magazine (and website). But come Thursday afternoon, we're cutting loose with beer on ice

How to throw a big, ambitious summer party, from choosing a wine to grilling meats to providing stimulating entertainment

Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.

Ice pops. Paletas. Even Popsicles (brand name alert!). Whatever you call these frozen, fruity treats on a stick, they made our sticky, endless childhood summers even better.

Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.

This non-alcoholic summer drink is perfect for an all-day hang.