Summer

Be sure to start this recipe at least 1 1/2 hours ahead so the components have time to cool. Mix up the syrup and chill it until it's cold. Cut the melons into wedges and refrigerate them in plastic containers. Then, just before you leave, chop the mint and stir it into the syrup, then drizzle the syrup over the fruit.

For easy eating on a picnic, chicken thighs and drumsticks are great because they can be firmly grasped without the use of utensils. This moist and flavorful recipe is delicious either warm or cold. Be sure to start the chicken marinating at least 30 minutes ahead.

No need to peel the peaches — the peel provides great color, texture, and flavor. Just gently rub off the peach fuzz with a kitchen towel.

Cherry pie is traditionally made with hard-to-find tart pie cherries. In this version, fresh Bing cherries combine with dried tart cherries, preserved Morello cherries, and whole spices to create a deep red, intensely flavored pie. Look for Morello cherries in light syrup at Trader Joe's markets and online at amazon.com.

Look for fish that's 1 to 1 1/2 inches thick. It sounds counterintuitive, but farmed fish is a better choice when raised inland, in recirculating water (rather than in crowded netpens in the wild). At the market, ask your fishmonger where the fish comes from.

To turn this starter into a main course, top it with skewers of grilled shrimp.

Make this pie the night before — it takes just minutes to put together. If you don't want to think that far ahead, serve the sauce over scoops of ice cream.

The light custard is quick to make, but it has to be prepared just before it's served.

Here's a secret to sweeten your summer. This syrup is easy to make, and because the sugar is dissolved, it blends easily in Margaritas and other cocktails. Try it in iced tea and lemonade, too.

Picada is a Spanish flavoring made with garlic, herbs, and ground nuts. Here, breadcrumbs stand in for the nuts.

For burgers with the best texture, blend the meat and seasoning gently, trying not to overwork it, and then shape the mixture into patties.

These newfangled burgers are stuffed with feta cheese. Pressing the center of the raw hamburger to form a slight indentation prevents the burger from puffing up in the center when cooking.

Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets.

Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.