Bon Appétit

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 puffy, soufflé-like pancake starts in your blender and makes a fantastic dessert—or breakfast. The honey-sweetened compote works well with fresh or frozen cherries.

This crumble-topped pie stars the flavors of an Old Fashioned cocktail. Our secret weapon: jarred sour cherries (just think of all those cherries you won't have to pit!). We like Trader Joe's Dark Morello Cherries, but other brands work well, too.

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.

Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.

The creamy peanut marinade comes together in just minutes. For maximum flavor, we like to soak the chicken for at least three hours.

Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.

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.

In this delicious double dose of pork, the tenderloin stays juicy inside a crispy pancetta crust. Make sure to save any extra chutney—you'll want it for pork sandwiches the next day.

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.

To get a super-light mousse, you'll need to properly fold together the whipped cream, egg whites, and melted chocolate.

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.

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.

Use the ripest, juiciest blackberries or raspberries for this cocktail.

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.