Bon Appétit

The yield for these ice pops depends on the size of your molds — you could use anything from paper cups to store-bought specialty molds.

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

Coby Ming, Harvest, Louisville, KY: "When I make vinaigrette, I always reach for Dijon. It's got the perfect balance of zip and bite and helps emulsify the dressing.

Tim Love, Woodshed Smokehouse, Fort Worth, TX: "Charred mustard and citrus make for a great combo, especially when combined with a marbled steak."

Fabio Trabocchi, Fiola, Washington, D.C.: "Dijon adds the right amount of spice to rich mascarpone in this easy spread."

Cheddar, Gruyère, and Brie help push this over the top. Use local, artisan-style cheeses, if you can.

Stone-fruit purée gives this beautifully colored sangria an intensely flavored base that's reinforced with juicy sliced fruit. Choose any combination of the ripest, most fragrant stone fruit (if, say, nectarines aren't looking great, swap in good-looking apricots). Chill the sangria before serving; the flavor will improve the longer it sits—up to two days.

Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.

Fruit, cheese, and nuts are a winning combination. This bright vinaigrette is also excellent on a salad with apricots, goat cheese, and pistachios.

Roasting tomatoes intensifies their flavor and coaxes out their sweetness.

This refreshing summer salsa gets some heat from serrano chile.

Update classic peach Melba, one of the most enduring creations of Escoffier, by swapping a dark, slightly salty caramel for the customary raspberry sauce. Ripe peaches are essential to the success of this elegant dessert.

For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.

Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.

When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream.

"It's not meant to be super sweet," Reusing says of this delicious, silken ice cream. "It's a fun way to taste corn." And using coconut milk in the base means there's no need to make a custard.

Tomatoes take a bath in olive oil, then are finished with breadcrumbs.

This simple sandwich's flavor is amped-up with a hit of fresh oregano.

This tangy cheese makes friends with sweet summer tomatoes.