Summer

Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.

Watermelon's natural sweetness gets a little boost from agave syrup instead of refined sugar in this refreshing summer beverage.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.

Meatless doesn't mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.

It goes without saying, but the sweeter and riper your strawberries, the better this adult slushy will taste (and look).

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

Cooking whole ears of corn in the dying embers of a charcoal fire produces some sweeter bites and others that are more charred. Plus, it’s wonderfully efficient.

Truly ripe tomatoes don't need much.

Light and refreshing, this cool soup is perfect on a hot summer’s day. You can serve it as is, or add your choice of protein (such as chicken or tofu) for a more substantial meal.

Basically like eating a nutty rainbow.

Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.