Blender

Ready your griddle. These pancakes capture the golden sweetness of corn cut from the cob. Drizzle warm maple syrup on them for breakfast or serve them as a side dish with salsa and sour cream.

Let's just dive in, shall we? Not only does this produce a thick and creamy vanilla frosting, it also doubles as a whipped topping, and left unrefrigerated it becomes a vanilla sauce to serve with crumbs, shortcakes, or volcanoes. And why stop there? I especially love the sauce on savory bites like corn bread, muffins, and biscuits, where it acts like a decadent sweet butter. If you try to steer clear of soy, replace the liquid and powdered soy with the rice milk variety for both in equal measure—but be advised that the result will taste slightly sweeter. Please note: If it's true frosting you want, be sure to factor in the full six hours for it to chill and set. Editor's note: Use this frosting to top Vanilla Cupcakes or to make Chocolate Chip Cookie Sandwiches, both from Babycakes.

Korean chefs work with an array of distinct greens for fresh salads, including common red leaf lettuce, but also wild sesame leaves, young radish leaves, garlic chives, and chrysanthemums.

Summer—with its great produce—is a good time to go vegetarian.

This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious.

I really love this soup. The flavors will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good when using frozen corn as it does when using fresh.

Vichyssoise (pronounced vih-shee-swazh) is a cold potato and leek soup. This version adds the pure flavor of asparagus, along with a hint of mint.

Good for Slathering: Pork; beef; duck; ribs My students make this barbecue sauce every month in my Southern-barbecue classes. It is the only red sauce that we make in the class, and we always double the recipe because the class slathers it on everything! This sauce has been printed in many places and thousands of students have the recipe, but I couldn't write a sauce chapter and not include it here. The Dr. Pepper gives this sauce an edge over most basic sweet barbecue sauces.

Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.

This recipe yields enough sauce to glaze three pounds of meat. We doubled it for the chicken and ribs at our barbecue party. You'll use about half to marinate and glaze the meat while cooking, and the rest as a condiment on the buffet for those who like it really saucy.

Soundtrack: "Hot Lava" by Kudu from Death of the Party This is my attempt to replicate the oh-so-slammin' hot sauce at the Senegalese restaurant Joloff, my favorite eatery in New York City. This version is only slightly hot, but if you really want that fire add one more habanero chile.

Editor's Note: This recipe originally accompanied a story on Mother's Day. Tequila and beer make these slushy, orange-and lime-flavored drinks pack a Texas-size punch. They're just the thing on a blazing-hot summer night.

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing. Food editor Kay Chun, who developed the recipe, prefers to use vegetable oil for its light, neutral flavor, which allows the garlic and the deep savor of anchovies to shine. Tossing the salad right before serving ensures that it retains its crunch.

Editor's note: This refreshing soup is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla. Cooling cucumber and melons—which are in the same botanical family—are good sources of a wide range of nutrients, including vitamins C and B6 and folate. Fresh herbs provide a burst of flavor as well as powerful antioxidants. Ginger, garlic, and hot sauce have potent anti-inflammatory properties. Starting your meal with a low-calorie, fiber-rich soup like this one can help fill you up and prevent overeating. Note: You can substitute cooked lobster or prawns for the shrimp, or make the recipe vegetarian by omitting the seafood altogether.

Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, and each country claims the Pisco Sour—recognizable by its distinctive foamy head (from egg white) and tart lime flavor—as its own. A swirl of fresh pineapple juice boosts the tropical vibe.