Bon Appétit

West's friend Valerie Gordon, of Valerie Confections, created this cakelike dessert using both fresh and preserved peaches.

Kinch visited the Bon Appétit Test Kitchen to teach us how to make these savory, deep-fried little bites stuffed with sautéed greens, which he changes throughout the seasons depending on what's growing at the farm.

These brined green beans get their snappy flavor from fermentation. Use them to make the Dilly Bean Potato Salad, serve with charcuterie, or use as a Bloody Mary garnish.

These old-school sandwich pickles strike the perfect sweet-sour balance.

This soup is equally delicious served hot or chilled.

"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian, or English hothouse, available at supermarkets and farmers' markets.

This recipe has been a New York favorite since the mid-'90s, or so claims Otto pastry chef Meredith Kurtzman: "I ate something like this at Gramercy Tavern first, and later at Babbo. So it's not really new." But few have done as well as Kurtzman to capture the season&151;and so much flavor&151;in each bite.

An aromatic broth of garlic, scallions, and ginger infuses the fish and helps keep it incredibly moist.

With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.

Serve this no-frills feast with cold beer and bowls of melted butter and steaming broth for dipping. The broth cleans the clams, particularly steamers, of any stubborn grains of sand. To serve 4, halve the recipe and divide ingredients equally between two large (8-10 quart) pots.

Pair this bespoke ketchup with Grilled Rosemary Chicken .

Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

Red O bartender Steve Calabro was inspired by chef Rick Bayless's fresh, ingredient-driven style to create this bright summer drink. After testing an early version, Bayless grated lime zest into the Margarita, Calabro added a red orchid to the glass, and they pronounced it finished.

Use smoked blue cheese to give this dip a subtle smokiness, though any good blue cheese will do.

You can find sumac, a lemony spice, at Middle Eastern markets, specialty foods stores, and wholespice.com

Punch up the classic backyard cookout side with sautéed leeks and mustard seeds.