Bon Appétit

Who doesn't love a wedge? Ask your butcher to cut slab bacon into thick slices (about 1/4") to yield nice meaty pieces once they're crisped on the grill.

These deep, dark brownies, a Lauren family favorite, are from Ricky Lauren's The Hamptons: Food, Family, and History.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Try this take on a classic Sicilian side with fish or grilled pork.

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

You've been blessed with the year's best stone fruit. Don't complicate things! Just roast it with a sprinkling of our crunchy topping.

Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.

Carnation malted milk powder, we love you (and this devilish cake) so, so much.

If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.