Summer

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.

Turn your farmers' market haul into a vegetable dinner stir-fry—for this recipe, there's no way to go wrong with garlic, ginger, and scallions.

When the man behind Tartine Bakery's joined an all-star cast of chefs, mixologists, and pro surfers in Mexico for a week of waves and open-fire cooking, it was all good, from shrimp-and-lobster salad to custom grilled flatbreads

Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

All the sizzling fillings, vibrant salsas, and bold toppings a (freshly made) tortilla could ever want.