Bon Appétit

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached. Wrap them loosely in damp paper towels and tuck them into a zip-top bag; they'll keep this way in the fridge for a few days. Or bypass the storage completely and turn them into a predinner bite as soon as you get home.—Alison Roman

If you love dipping bread into tomato soup, you’ll love this rustic Italian dish, known as pappa al pomodoro.

"A hot-sauce Michelada with some serious kick." —Alfia Muzio, recipe developer

This slushy blender cocktail is perfect for whiling away the summer hours.

"Tastes like a boozy Orangina; I could drink 'em all day long." —Claire Saffitz, assistant food editor

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

Baking the crumble topping on its own means it gets supertoasty and crisp.

If using presliced meat, be sure to cook it all the way through.

Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.

Swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.

A minty spice rub perfumes these succulent lamb chops with tons of flavor.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household's are the same. Tweak it to your liking.

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

Warming the honey with rose water infuses it with flavor.