Bon Appétit

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.

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.

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.

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.

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.

Hot ribs, meet cool slaw. Yogurt magically lightens the dressing.

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.