Vegan

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

Truly ripe tomatoes don't need much more than olive oil, salt, and herbs.

Why use frozen berries in the summer, when local fruit is at its peak? Because we love fresh local berries so much when whole or, in the case of strawberries, when sliced as well, puréeing them seems almost a sacrilege. If, however, you've got a surplus of fresh berries, go ahead and purée them.

Though inspired by golden cherries from the farmers' market, this pretty salad can be made with any sort of fresh or frozen cherry. Marcona almonds hail from Spain; their toasty, slightly sweet and salty flavor is a great match for the fruit. Toasted whole almonds and a few extra pinches of sea salt can be substituted.

No room on the grill? Cut the kernels from the cobs and char with 1 tablespoon olive oil in a cast-iron skillet on the stove.

Sprinkle this fresh take on lemon-pepper seasoning over olive oil-rubbed chicken or steak before grilling or roasting. It's also delicious strewn over grilled or pan-roasted cod or bluefish.

When added either before or after cooking, this aromatic seasoning imparts deep flavor to lamb, beef, pork, or duck.

Try this rub on chicken, fish, or pork, and place some in a salt cellar for seasoning at the table.

Choose baby backs or spareribs, then follow our three simple steps: Season, bake, and grill.

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

This appetizer is a total fake-out and a lot of fun to serve. Ellen and Portia absolutely loved these the first time I served them. They both had fond memories attached to caviar, and this recipe brought back those fun times without compromising their vegan diet. Serve these little morsels with a glass of Champagne and share them with some cool friends.

As much as I like tabbouleh, to me fattoush has more zing—plus it's less time-consuming to make and more adaptable. Here's one version of fattoush you'll encounter all over Lebanon, but in any home or restaurant you'll notice slight variations, depending on the season or the cook's palate. You can either deep-fry or toast the pita croutons that give the salad its special character; the fried bread will taste better, but toasted is, obviously, healthier. When tomatoes are out of season, I like to substitute cherry or grape tomatoes since they're likely to be juicier and more flavorful. If you can find purslane, use it (a cup or two, chopped); it adds authenticity and a nice peppery bite.

Keep this versatile oil in your fridge so you can use it to enliven salads and anything grilled—especially flatbreads, fish, steak, and vegetables.

Try this refreshing dessert with other firm, ripe fruit, including pineapple, peaches, or plums. Chill any leftover syrup for sweetening iced tea or cocktails.

Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.

Use this easy, vibrant homemade harissa to transform charred green beans (or any grilled veggies) into a wonderful side dish all season long.

Lentils, rice, olive oil, and onions—this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens of recipes for mujadara out there—each country, possibly even each family, seems to have its own version. The one I like best is adapted from Claudia Roden's Book of Jewish Food. The crispy onion topping is the best part, so go ahead and make a lot. NOTE: Lentils, like all dried beans, vary in their cooking time depending on several factors, including age. Yours may take longer to become tender, but they shouldn't take much more than an hour. Hard water can also affect the cooking time—if your water is hard, use bottled water.