Bon Appétit

Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A marinated green bean salad is a perfect crunchy accompaniment.

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo—the ideal foil for ripe summer tomatoes and salty bacon.

Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).

A chunk of smoked salmon is the heart of this refreshing, savory dish. You'll pile crisp fennel onto a bed of lemony yogurt, then top the whole mix with a tangy mustard dressing.

You can do the grilling for this dinner a full day ahead. Then just pull the grilled chicken and peppers out of the refrigerator an hour before serving and toss them with the sweet-tart vinaigrette.

These adobo-marinated steak wraps have a delightful garnish: Corn nuts. Their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies.

Tangy seared plums, tart lemons, and chewy charred halloumi pair perfectly with rich pork chops. Quick tip: Bring all of the ingredients to the grill on a baking sheet for easy cleanup later.

You don’t need pasta to enjoy clam sauce. Here it mingles with fresh corn to top delicate pan-seared cod fillets.

Bursting with jammy cherry tomatoes that make their own sauce, this rice noodle–and–chili oil riff on the classic Italian pasta takes just 20 minutes to throw together.

Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant spears into the oven together and they’ll be done at the same time.

This is the condiment version of those summer sandals you want to wear with everything. It goes with sandwiches, crunchy vegetables, and chips.

Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.

Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.

Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.

Salting and squeezing the radishes seasons and crisps them.

This ribbon salad is evidence that you need a mandoline in your life. The shaved cucumber and melon will release some liquid and lose a bit of crunch after they’re dressed, so toss everything together just before serving.

Juicy, jewel-toned, peak tomatoes need little meddling: Thick slices of toasted country bread spread with a garlic-mayo schmear and sprinkling of sesame, chives, and lemon zest add just enough interest.

Tossing sliced plums in a mixture of sharp sherry vinegar, honey, black pepper, and shaved Parm brings them into the super-savory zone. Top it all off with a drizzle of your favorite olive oil.

This summer, take your peaches to dinner. Combine the fruit with a zippy dressing, ripe tomatoes, and creamy cheese for the ultimate sweet-salty-savory salad.