Bon Appétit

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

You know those heirloom tomatoes you bought over the weekend and didn’t use that are now looking a little too soft? They’re exactly the tomatoes you want for this easy, end-of-summer soup.

Mix up your summer sides with this bright grain salad tossed in an Asian-inspired vinaigrette.

Slightly underripe plums? Add a touch more honey.

The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.

Strawberries and cream...and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

When you put an egg on eggplant, you get a veg main course.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner.

You can assemble this elote-inspired party starter ahead of time, and then bake right before you're ready to serve it.

No soaking, husking, or silking required: The corn cobs will slip right out of their husks when cooked.

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you've worked up an appetite.

A thousand might be an exaggeration, but this complex syrup can be used many ways. Add to spritzers, drizzle over fruit, mix into yogurt, or spoon onto grapefruit halves (to name just a few).

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.