Quick

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead.

Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer

This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

A power lunch for grown-ups and kids alike.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).

Use very ripe—even overripe—tomatoes; they’ll give up even more juice.

“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

All chiles vary in heat, so choose wisely!

This vinegary hot sauce will mellow with time; make it the day before for a little less spice.

Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Never met a corn fritter recipe we didn’t like, and we love this one.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

This will work with any nut you want to use.