Ian Knauer

This soup is equally delicious served hot or chilled.

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

If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo ingredients of Turkish cuisine, but are also reminiscent of walnut-date bread with cream cheese: a delicious American classic. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

This dessert is a revelation. As the tomatoes cook in the caramel, they become sweet and tender but retain their clean, fresh flavor. Prepare to be blown away.

The sweetness of the tomatoes and the fennel is balanced by the savory, starchy beans.

Roasting the tomatoes concentrates their flavor.

Both corn kernels and corn cobs are used to flavor the cream mixture that forms the base of this surprising dessert. The sweetness of the corn is great with the caramely sauce.

A colorful mix of orange and yellow tomatoes looks great with the seared steaks. The relish would also be terrific with fish or spooned atop crostini that have been spread with fresh goat cheese.

Perfect summer corn is, well, just about perfect. This recipe keeps it simple, highlighting the corn while adding the subtle flavors of cumin and a delicious mix of garden-fresh herbs.

This no-cook salad is a refreshing (and lovely) way to use up lots of zucchini—and also impress your dinner guests. A vegetable peeler makes it easy to create the zucchini ribbons.

Tomatillos are usually the star of salsa verde, but pureed zucchini makes a surprisingly convincing stand-in.

Carrot cake was the inspiration for this delicious dessert. Grated zucchini, which makes the cake extra-moist, takes the place of the carrots.

Cornmeal and fresh corn are used in the creamy polenta. A green onion Dijon mixture is spread under the skin of the chicken before it's grilled.

Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.

Nothing could be easier than stirring together chopped scallions with a dollop of mayonnaise, and this quick coating adds considerable verve and oniony bite to meaty arctic char fillets. And it looks great, too—the green of the scallions contrasts nicely against the pink flesh of the fish. For this recipe, we use the leftover scallions from our Tuna Steak au Poivre recipe, but it would also work fine with a full bunch.

As its name suggests, a pudding cake is like two desserts in one: a light, fluffy cake that gives way to a smooth, rich custard. This one gets its signature tang from buttermilk. Maple–sweetened berries prove to be an inspired companion.

There's no need to introduce any liquid to the slow cooker—as the chicken legs and vegetables cook, they release their juices to make a very savory stew. Whisking in some sour cream just before serving adds body to the sauce, and fresh cilantro brings brightness to this no–hassle one–dish dinner. Poblano chiles have notoriously tough skins, but we were happily surprised to learn that several hours of gentle cooking makes the skins practically melt away.

"America needs more bran," says food editor Ian Knauer. It's hard to argue when your mouth is full of one of his crumbly, deliciously buttery bran muffins. Golden raisins add sunny bursts to this healthful snack.

In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.