Bon Appétit

"Here's a summer cocktail that isn't too herbaceous or vegetably," Kinch says. "Aloe juice goes well with cucumbers, and Hendrick's Gin adds nice rose and cucumber notes."

West's friend Valerie Gordon, of Valerie Confections, created this cakelike dessert using both fresh and preserved peaches.

Kinch visited the Bon Appétit Test Kitchen to teach us how to make these savory, deep-fried little bites stuffed with sautéed greens, which he changes throughout the seasons depending on what's growing at the farm.

These brined green beans get their snappy flavor from fermentation. Use them to make the Dilly Bean Potato Salad, serve with charcuterie, or use as a Bloody Mary garnish.

These old-school sandwich pickles strike the perfect sweet-sour balance.

This soup is equally delicious served hot or chilled.

Pair this bespoke ketchup with Grilled Rosemary Chicken .

With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.

Serve this no-frills feast with cold beer and bowls of melted butter and steaming broth for dipping. The broth cleans the clams, particularly steamers, of any stubborn grains of sand. To serve 4, halve the recipe and divide ingredients equally between two large (8-10 quart) pots.

Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

Red O bartender Steve Calabro was inspired by chef Rick Bayless's fresh, ingredient-driven style to create this bright summer drink. After testing an early version, Bayless grated lime zest into the Margarita, Calabro added a red orchid to the glass, and they pronounced it finished.

Use smoked blue cheese to give this dip a subtle smokiness, though any good blue cheese will do.

You can find sumac, a lemony spice, at Middle Eastern markets, specialty foods stores, and wholespice.com

Punch up the classic backyard cookout side with sautéed leeks and mustard seeds.