Summer
Clam and Corn Chowder
Full of sweet corn, smoky bacon, and delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl.
Apricots, Yogurt, and Honey
Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.
Crispy Pancetta, Burrata, and Tomato Sandwiches
You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.
Blackberry Slump
This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.
Gazpacho
This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.
Grilled Vegetable Salad with Fresh Basil
A nice side for grilled chicken or steak.
Nectarine and Almond Crisp
Top with ice cream, lightly sweetened créme fraîche, or whipped cream.
Heirloom Tomato Salad with Burrata Cheese and Kalamata Dressing
Mizuna (a Japanese salad green) is available spring through summer at specialty foods stores and Asian markets. If you can't find it, use mixed greens instead.
Open-Face Chicken Burgers with Basil Mayonnaise
For tender burgers, gently combine and shape the chicken mixture.
Grilled Peaches with Fresh Raspberry Sauce
Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like.
Potato Salad with Basil Oil
The basil oil would also be delicious drizzled over fish, vegetables, or chicken.
Grilled Pork Chops with Tomatillo Salsa
What to drink: Salsas can be tricky when it comes to pairing, but here a soft, fruity red wine with medium body is just the thing. Try Martín Códax 2006 "Ergo" Tempranillo (Rioja, Spain, $15).
Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette
Why you'll make it: Because it's that dinner-party dish that's as do-able as it is drop-dead gorgeous. Call your meat market ahead to order a boned, butterflied leg of lamb, and ask that the thickness be as even as possible (two to three inches thick). Start the lamb the day before; it needs to be refrigerated overnight covered with the rub.
Grilled Corn on the Cob with Chile and Lime
Why you'll make it: Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.
Grilled Pizza with Harissa and Herb Salad
Feel free to swap in store-bought pizza dough here—the most important part of the recipe is grilling the pies.
Farmers' Market Salad with Spiced Goat Cheese Rounds
Why you'll make it: Because it's everything that's good at the market right now in one good-for-you salad.