Summer

Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Does the world need another chicken salad? Yep. This mayo-free one, with herby roasted (not poached) chicken and a mustardy dressing will convince you.

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from dartagnan.com.

It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.

Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing.

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.

The 11 recipes we loved all summer long—from tomato salads to fried chicken—and are now tabling till next year

22 Instagrams of Bon Appétit staffers' best summer meals, from fried chicken to ribs to corn chowder.

How 9 Bon Appétit readers cooked and photographed the Chilled Corn Soup with Lobster Salad from the August 2013 issue

Preserve summer's golden ears of corn by pickling it in a spicy brine.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

Cantaloupe meets apple cider vinegar in this refreshing non-alcoholic cocktail.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.