Summer

The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.

Fluke, hake, or cod are all good substitutions for the halibut.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed’s, or Fentimans brands.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

You might be wondering, Does this really taste good? The answer is yes. Choose a light-bodied, fruity olive oil rather than a heavy, peppery one.

Your picnic's packed. The beer is on ice. Now all you need is a place to lay it down. Step away from the bedsheet and opt for one of these 6 bold spreads

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional—and summer is when they're at their best.

Behold our definitive guide to grilling the best chicken of your life! With these 25 tips, tricks, and recipes, your bird will never be boring

When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.

This dish is equally as good at room temperature (read: picnics).

We love using farmers' market heirloom varieties in this tomato salad recipe.

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it--too much cold air will escape if you do this while the door's hanging open.

Grill the tomatoes just before you place the eggplants in the coals.