Bon Appétit

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.

When late-season and bruised tomatoes show up at the market, stock up.

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

Massaging the greens both softens and seasons them before grilling.

Whether you're hosting a group brunch or building BLT's for an army, these two sweet-and-salty toppings will add a little more oomph to your bacon.

Dorade, red snapper, or black bass fillets all work great in this summery roasted fish dinner.

Literally grilled cheese. We love the squeaky texture and salty bite.

An egg white is the secret ingredient that helps this savory granola form crunchy clusters.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.

This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

Layer cooled strawberry compote with fresh, sugared strawberries, a fluffy sweet-cream biscuit, and a veritable cloud of whipped cream for spring’s ultimate dessert.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

This simplified version of the traditional Jamaican dish may not be authentic, but it will not disappoint.

There's more to wings than Buffalo sauce—here, they're tossed in a sesame-lime vinaigrette, charred alongside shishito peppers, and scattered with jalapeños.