Summer

Shelf Life: 2 years Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough. They have a long history in the United States, where they were traditionally seen as a way to use up extra fruit during summer's long tomato season. Like tomato jam, they tended to be heavily spiced with cinnamon and cloves. For this lighter version, I have introduced saffron into the mix. The result is magic.

This homey spot, which gets its name from the tidal strait that runs between Brooklyn and Governors Island, is a neighborhood favorite. Locals crowd around the butcher-block bar and take a seat at the communal table crafted from ceiling beams from a local warehouse. Chef Ryan Angulo keeps diners satisfied with house-made pickles, Brooklyn-made mozzarella, and hearty hunks of meat, like the roast leg of lamb here.

This vegetarian entrée would also be delicious served with lamb or shrimp.

A fool is a classic British dessert made from pureed fruit folded into cream whipped to stiff peaks.

Both corn kernels and corn cobs are used to flavor the cream mixture that forms the base of this surprising dessert. The sweetness of the corn is great with the caramely sauce.

A colorful mix of orange and yellow tomatoes looks great with the seared steaks. The relish would also be terrific with fish or spooned atop crostini that have been spread with fresh goat cheese.

Layers of tangy lemon curd, fresh berry compote, rich mascarpone whipped cream, and purchased gingersnaps come together beautifully in this dessert.

This no-cook salad is a refreshing (and lovely) way to use up lots of zucchini—and also impress your dinner guests. A vegetable peeler makes it easy to create the zucchini ribbons.

Perfect summer corn is, well, just about perfect. This recipe keeps it simple, highlighting the corn while adding the subtle flavors of cumin and a delicious mix of garden-fresh herbs.

Almond-flavored cookies make up the crust; broiled peaches are mixed with ice cream to create the delicious filling.

Tomatillos are usually the star of salsa verde, but pureed zucchini makes a surprisingly convincing stand-in.

The season's best beans shine in this salad. Shaved pecorino fresco—a mild, fresh sheep's-milk cheese—is a delicious finishing touch.

This simple cake can be sliced and served or toasted before serving. For the best texture, use a medium-fine polenta.

To make these at home, look for ice pop molds with narrow openings for inserting the sticks. They can be found in cookware stores and at amazon.com. The author makes these and other pops for New York-based People's Pops.

Cornmeal and fresh corn are used in the creamy polenta. A green onion Dijon mixture is spread under the skin of the chicken before it's grilled.

Savor this sweet blueberry sauce on Greek yogurt, French toast, waffles, pancakes, and vanilla ice cream.

The sweet-tart pan sauce is a perfect partner for a rich fish like salmon.

If you're using a glass or metal pie dish instead of a deep-dish ceramic pie plate, be sure to keep an eye on the pie. It may cook more quickly. Baking the pie on the bottom rack of the oven ensures a crisp bottom crust.