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Large, with a firm, sweet flesh, Fujis are good for snacking, cooking, and mixing into salads like this one. Unlike many other apples, their taste actually improves with age.

Since the corn is not cooked for the salad, it’s important to use the freshest you can find, preferably from a roadside stand or farmers’ market. Serve the fritters warm, topped with dollops of cool sour cream.

Once you learn to cook corn on the grill, it may become your favorite way to prepare it. Don’t skip the chili powder or paprika here; it really heightens the smoky flavor of the grilled corn.

Customize this toss-and-serve pasta dish by adding any— or all—of the suggested toppings.

This summer salad has it all—crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.

When you find yourself with day-old bread, make this Tuscan salad, known as panzanella. Coarse-textured, good-quality bread works best. Feel free to improvise by adding olives, anchovies, or canned tuna.

Using a variety of colorful tomatoes makes a stunning presentation. The dressing is simple—since tomatoes are so flavorful in the summer, they don’t need much accompaniment.