Vegetable

This tangy cheese makes friends with sweet summer tomatoes.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. Start at least four days ahead so that fermentation can go to work, and taste the corn for flavor as it pickles. We used Diamond Crystal Kosher Salt; other brands may result in a saltier pickle.

This oily fish gets a summery makeover in this tomato-heavy salad.

Andrea Reusing, chef at Lantern in Chapel Hill, NC, cooks whole ears of corn in the dying embers of a charcoal fire after the burgers or pork chops have finished cooking. "I love the efficiency of it," she says. The waning heat produces some sweeter bites and others that are more charred. Keep the husks on to protect the corn, and soak the ears before they hit the embers so the kernels don't dry out.

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.

Because overcooking can cause this comforting pudding to separate, take it out of the oven when it's still slightly wiggly in the center. Then give it a quick flash under the broiler to brown it.

Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.

Simmering a whole chicken guarantees a great base for Reusing's take on tortilla soup: "You get everything out of a whole chicken without a lot of work. Anyone can do it." Build even more flavor by using corn cobs to bolster the broth. When serving, lay out the garnishes and salsa so guests can customize their bowls; those finishing touches bring the dish together.

The warm flavors of the Indian-accented butter elevate classic creamed corn. When making this dish, scrape juices from corn cobs with the back of a knife to extract as much milk as possible.

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

It's hard to imagine anything better than freshly picked ears of corn roasting to golden-brown goodness on the grill. One taste of our Honey-Ginger Barbecue Sauce and you'll be wondering why you ever stuck to plain ol' butter. This sweet and tangy sauce transforms the season's staple produce into a standout, flame-kissed favorite. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Shrimp with Honey-Ginger Barbecue Sauce and Red, White, and Blue Ice Cream Cake.

One look at these meatball subs and you might be inclined to bypass an entire summer's worth of burgers and dogs. Heroes, hoagies, subs, grinders—regardless of what you call them, we guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce. Although you may be tempted to head for the grill, opt for your oven broiler instead and avoid the need for skewers or special grill baskets. Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Fried Onion Dippers with Balsamic Ketchup and Frozen Chocolate-Dipped Bananas with Peanut Brittle.

Don't say we didn't warn you! Once you taste our batter-fried onion dippers, those blooming onions and onion rings you've always loved will seem so yesterday. These onion dippers may just be the best new invention since someone first thought to fry an onion.
By cutting the onion lengthwise into wedges and then separating them into layers, you end up with gracefully curved pieces. The finger-friendly dippers are battered and fried, transforming them into crisp, lacy-jacketed vehicles perfect for scooping up the sweet and tangy ketchup. Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Turkey Meatball Garlic Bread Heroes and Frozen Chocolate-Dipped Bananas with Peanut Brittle.

Toss the season's first ripe peaches into a tangy relish to spoon over smoky grilled pork chops for the first official day of summer.

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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.

Our dear friends, the Krutchiks, often lavish us with new food discoveries, like Wagyu pastrami—a luxe version of the delicious brined, spiced and smoked deli meat—which they buy at their NYC neighborhood shop, Grace's Marketplace. The richly marbled, melt-in-your-mouth meat inspired this twist on Italy's beloved bread and tomato salad. Use ripe, in-season tomatoes (their sweet juices form part of the dressing), and pick an airy light rye bread over the dark, dense sort; the latter is too chewy for this salad. Wagyu is certainly tasty, but any good pastrami works well here.

Trust us: No one will complain if you double the shrimp and omit the lobster in this tart and beachy seafood salad. Just be sure to sear the shrimp quickly on a hot grill: The char plays nicely with lime juice.

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.