5 Ingredients or Fewer

This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. This savory first course is Mallman's version of a traditional recipe from the painted-desert Argentine province of Salta. With their corn-husk wrapping humitas are somewhat similar to the spongier Central American tamal. This is one of the rare but significant Argentine dishes that reflects South America's Incan heritage. For the most part, Indian influences are muted in Argentine cooking, except for the country's enduring passion for grilling over an open fire. But Mallman is enraptured by the traditions of the Incas, with their mud ovens and, as he puts it, "the worship of peppers, potatoes, pumpkins, and tomatoes ... all that magic and mystery."

This summer, Marino grew about 85 tomato varieties in his garden; he uses his harvest in this caprese. Burrata cheese, a fresh mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores. Fresh whole-milk mozzarella can be substituted.

Tasha Garcia and Julie Taras of Little Giant serve these peaches with their Lemon-Spice Bread Pudding . They would also taste great as a topping for pancakes or waffles.

In Big Timber, a town of seventeen hundred people just northeast of us, lives Susan Pauli, a great gal and wonderful cook who is in great demand as a caterer. She makes this unusual summer creation as soon as the local watermelons have ripened. The pink color is gorgeous, and the salad travels well. Who would have thought that feta cheese and black pepper together would enhance the taste of watermelon?

Nothing melts in the mouth like baked bananas. Served with any kind of cream topping, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors to your personal taste.

This sauce adds a nice kick to Shabu-Shabu. Use it as you would wasabi in sushi restaurants.

Serve this super-easy sauce alongside Shabu-Shabu

**Improv:**Fresh or frozen thawed raspberries would also be great alongside the panna cotta.

Reproduce our handsome cover in your home to add a note of distinction to your entertaining during the warm summer evenings. This is "Watermelon" a creation of the Bourbon Institute. The colors and styling are most appropriate for summer entertaining. And the novelty will appeal to your guests.

Look for chayote at supermarkets, Latin markets, and natural foods stores — it's a light-green pear-shaped squash that's mild and crisp.

We can't imagine buying this drink necessity—it's so easy to make at home.

This sweet-tart cocktail will take you from Florida to Kentucky to Vermont for a sampling of eastern-state offerings.

Aperol, a popular Italian spirit, is often served on the rocks.

It's amazing how much buttery goodness is packed into the craggy holes of these little nibbles. Their crunchy texture makes them ideal for dipping into soft-cooked egg yolks.

It's difficult to improve on the rich, smoky flavor of bacon, but we've done it: As this bacon sizzles in the oven, the brown sugar and hint of cayenne create an addictive sweet-hot glaze.