Summer

Serve these classic Japanese noodles family-style, in a pool of ice water. Dip the noodles in a sauce made with dashi, rice vinegar, and soy sauce, or fill a bowl with noodles and scatter the sauce on top.

When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad.

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.

It's like a homemade candy bar.

This sparkling alcohol-free drink—sweetened with a ginger and coconut-sugar syrup—is the perfect way to feel refreshed on a summer day.

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.