Summer

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

Use any stone fruit you like, alone or in a combination.

These shishito peppers, along with spicy mayo, nori sheets, and sesame seeds, help make up the Shishito Dog. But you can use this recipe to make delicious blistered peppers that you can use alongside just about anything.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

The only way to perfect cantaloupe jelly? Just add sparkling wine!

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

There's no need to make homemade ice cream when blueberry jam ups the flavor and the presentation.

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. You want something that can hold its own.

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.

If it looks good at the market, it will be good in this salad.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.