Bon Appétit

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

Inoue loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Find long beans at Asian or specialty grocers.

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

"A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?" —Alison Roman, senior associate food editor

Pick firm, bright-green celery stalks with lots of leaves.

The carrots are shocked in ice water after shaving to give them a wavy shape and slightly soften their crunch.

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.

These potatoes are typically roasted in a blazing wood-fired oven, but you can still get crispy, craggy edges in a home oven.

Use this multipurpose seasoning salt for all your summer grilling

The bacon wrap is a genius way to secure flavorful fresh herbs inside the fish.