Summer

Tangy goat cheese makes a perfect salad dressing for wax beans (haricots verts work well here, too). To balance the creamy cheese, I toss the sweet tomatoes with a bright, acidic vinaigrette. Together, they make an amazing summer salad.

I love to present this in martini glasses like an old-school shrimp cocktail. The sauce has the horseradish bite of the classic, but with a juicy, sweet freshness from the peach. Traditionally, the shrimp would be chilled first, but I serve them warm for a hit of hot and cold at the same time in each bite.

Make this quintessential summer dish when ripe, fresh tomatoes and fragrant basil are abundant at farm stands (or in your garden). Seek out an artisan sourdough to complement them. Be sure to assemble these as soon as the toast is ready. The hot bread releases the juices and tangy sweetness of the tomatoes.

This is ideal as a summer refresher, but tastes great any time of year. I love combining lemon and thyme in savory dishes, and they taste great together in this sweet drink, too. Lemon thyme, which has a light citrus note, is available in specialty stores and is easy to grow in your garden. I prefer using brands of citrus vodka that have clean flavors, like Skyy and Grey Goose Le Citron. Other times, I leave the vodka out altogether—definitely when I’m serving this to kids!

A dollop of sweet-tart chutney is a nice way to dress up both spicy curried and mild grain and bean dishes.

This wonderful salad is a perfect accompaniment to classic Middle Eastern dishes. You can also build a meal around it in the summertime; serve with store-bought or homemade hummus, fresh pita bread, and stuffed grape leaves. See the menu with Tofu Shakshouka (page 45) for another menu idea. Make sure to use an organic, unwaxed cucumber, as it’s best unpeeled in this salad.

Here’s a salad with plenty of personality. I like to make this as part of a meal of cool dishes in the summer, either with a cold soup or with two additional interesting salads.

This is one of my favorite things to make in the late summer—a gorgeous platter that’s really less work than it may seem at first glance. It’s an extravaganza of flavor, and though it’s perfect for late summer or early fall, with these particular veggies there’s no reason you can’t make it year-round.

Pizza Margherita is a simple classic, emphasizing fresh tomatoes and basil. This version takes the concept a bit further with a few extra embellishments. It’s a wonderful pizza for late summer or for cool summer evenings when you don’t mind turning on the oven.

A hot day, a big bunch of basil, and some great local tomatoes—all these came together a few summers ago to inspire a Mediterranean-flavored twist for tofu. This is a splendid main dish for warm summer evenings.

I love making cool, refreshing soups that need no cooking at all on hot summer days. This one is nothing like the classic Indian soup of the same name, but it has a personality all its own. For best results, use the most flavorful, lush summer tomatoes available.

This quiche is always one of my first picks for a summer brunch or lunchtime treat. As a New Englander, I am lucky enough to be spoiled with regular access to fresh lobster. I’m also the first to admit that the process of cooking and cleaning lobster can be somewhat arduous. To save time, I recommend purchasing fresh lobster meat (as opposed to a whole lobster) from your local seafood purveyor. Your guests will never believe how simple this elegant tasting quiche is to make.

This is a unique pie because it’s not baked, thus allowing the strawberries to hold their shape and maintain their delicious fresh taste. With its combination of fresh strawberries, cream filling, and a strawberry glacé on top, this pie is perfect for a picnic or potluck gathering. Please note that the glacé part of this recipe should be made at least 4 hours (and up to 4 days) before the rest of the pie so that it has time to set.

Taste testing is one of the great perks of my job. Every summer when our first batch of Raspberry Crumb Pies comes out of the oven, I take one home with me so that my family and I can perform “quality assurance.” It’s a tough job, but somebody has to do it! Raspberries are at their best in the midsummer months. For best results, seek out raspberries that are slightly soft and plump. Raspberries continue to ripen after they are picked and have a short shelf-life, so try to make this pie within a day or two of bringing home your raspberries. Raspberry pie is equally good made with a traditional pastry piecrust (as photographed here with a lattice topping) or a Cinnamon Sugar Crumb Topping, but, I have to say, I’m partial to the crumb topping—the sweetness is a lovely complement to the raspberries’ tartness. Serve with a scoop of vanilla ice cream or a dollop of Whipped Cream (page 193). This pie can also be made with the Traditional Pastry double crust (page 5).

I look forward to peach season like some people look forward to Christmas. Just thinking about fresh, sliced peaches, seasoned perfectly and accompanied by a perfect crust, is enough to make my mouth water. The options for peach pie are virtually never ending. Not only is it equally tasty with a flaky traditional or sweet crumbly topping, but peaches also blend beautifully with other fruits, including blueberries, raspberries, dried cranberries, and strawberries. While we use blueberries here, try substituting a cup of your own favorite fruit (the fresher, the better). Be sure to also try this with Cinnamon Sugar Crumb Topping (page 12).

Peaches are at their best mid-July through September. When selecting peaches, look for those that do not have a green undertone—the sweetest peaches will come in warmer color shades and will omit a sweet odor. The most daunting part of this recipe is—surprise—actually peeling the peaches, but I have a great, simplified method for this process (see page 44). You can also make this pie with a Traditional Pastry double crust (page 5).

Since the majority of sour cherry patches are in Michigan, Utah, and Washington State, depending on where you live, you may be unaware of these ruby-red delicacies. It’s worth hunting them down—just be aware that they are very perishable and should be frozen immediately or put straight to use in this scrumptious pie. For a little bit of added texture, I like to use this walnut crunch topping, infused with a bit of orange zest for that extra zing.

Our customers look forward to this pie just as much as they look forward to fireworks on the Fourth of July—the perfect holiday for indulging in this pie because late June to early August is when cherries tend to be at their most flavorful. Although this recipe calls for Bing cherries, which are easiest to find, you can substitute whatever is available in your area. A little more prep time is required here than for other fruit pies because of the pitting process, but it’s well worth the effort. This recipe uses a lattice-style top crust, but you can also use a traditionally placed top crust if you prefer. You can also try this pie with Cinnamon Sugar Crumb Topping (page 12).

This pie was one of my very first entries in the National Pie Championships. It ended up winning the 2008 Championships in the berry category. The most important element when it comes to a successful result with this pie is to use just picked firm berries. I recommend making Blueberry-Blackberry Pie with a crumb topping; however, if you prefer a less sweet fruit pie, go with the Traditional Pastry double-crust option (page 5), which is just as good. This pie shines with a dollop of Whipped Cream (page 193) or vanilla ice cream.