Gluten Free

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

"I totally ripped this off from my mom." —Allie Lewis Clapp, food editor

When it comes to buying feta, you've got choices. We love the firm texture and sheep's-milk tang of Bulgarian or Greek.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

This steak pairs well with grilled corn or a crunchy salad.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans. "It adds a bit of acidity, fat, and richness without overpowering the dish," he says. And it makes a strong case for using meat in a supporting role to veggies, not the other way around.

How do you make grilled corn taste even better? Douse it in flavorful herb butter.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

To make this easy ice cream, strain hot custard over semi-sweet chocolate and fold in malted milk balls once the custard has cooled.

A fool is a simple, old-fashioned English dessert made with fruit folded into whipped cream. It is so light you could fool yourself into thinking it has no calories at all, and the layers of flavors are complex enough that it is satisfying without being filling. British accent is optional.