Bon Appétit

Candy-stripe beets (also known as Chioggia beets) won't bleed into this yogurt dressing as their red cousins would, so they make this summer slaw beautiful. They're available in better supermarkets and at farmers' markets.

Enough to marinate 2 pounds of chicken (skin-on thighs, legs, or wings) or pork (chops, loin, or boneless shoulder)

This zucchini-flecked cornbread walks a delicious line between sweet and savory.

Steep cucumber and mango in the wine for three hours or longer for maximum flavor. Once the fruit sinks, the wine is ready.

This dish has been a favorite at T. W. Graham & Co. for more than 30 years, due in no small part to the quality and freshness of the local crabmeat used.

Also known as the bottom sirloin or triangle steak. Beefy enough to stand up to a bold spice rub, this cut is legendary in California, where the oak-grilled steak is served with salsa and beans.

Pound the pork into superthin cutlets to get the best crust-to-meat ratio. Make extra for a next-day sandwich.

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

We love this marinade on Kalbi . Try it for an Asian twist.

The longer the tequila is infused with the chiles, the hotter it gets.

A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.

Buttermilk keeps this moist cake light and flavorful. Dust it with powdered sugar as it cools for a sweet, decorative finish.

First, tenderize the octopus by simmering it at a low boil for about an hour (ignore the myths about adding vinegar or a cork from a bottle of wine). Then char it on the grill to crisp the skin.

Our update of the Waldorf salad has so much crunch, we skipped the walnuts. Serve with grilled pork, fish, or chicken.

Using a combination of red, white, and yellow carrots will make this slaw even more striking.

Also known as Korean-style or cross-cut short ribs. We fell in love with this bone-in cut at Korean BBQ joints and are therefore partial to its Korean name (and flavor possibilities). Buy 2 pounds of cross-cut short ribs, each sliced lengthwise about 1/3" thick.

Watermelon takes on a nice char on the grill. Don't fiddle with the pieces; just flip them when it's time.

A glass of chilled Prosecco is a fine prelude to a summer meal. Morphed into a sophisticated gelée, it's a great ending, too.

Our favorite Bloody Mary fixings make a juicy accompaniment for grilled flank steak. The salad tastes better if prepared a few hours ahead.