Summer

Ripe nectarines roast until they're tender and caramelized before they’re placed on a bed of tangy Greek yogurt. Everything gets topped with a drizzle of olive oil and honey—and a sprinkle of nuts and herbs.

People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?

This low-effort, high-flavor tomato demonstrates how the Thai concept of balancing flavors can be achieved in different combinations.

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip.

You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.

This summer soup is deeply savory, with anchovies, bacon, and a brown butter–tomato sauce anchoring the whole thing. 

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.