Ian Knauer

Buttery, flaky, quick—this dough has it all. See cooks' note, if you need to halve the recipe to make the plum-blackberry streusel pie .

By this point in the summer, the mint in most gardens has grown knee-high and is threatening to take over. Don't panic—harvest a few armloads and turn the bounty into a refreshing drink. Plan on making a couple of batches, both with and without alcohol: Adults will swoon over the smooth, bourbon-laced juleps; kids will enjoy the lightly sweetened herbal tea all on its own.

A whole head of roasted garlic lays the foundation for an eggplant spread that's silky and satisfying, while chopped sun-dried tomatoes, fresh parsley, basil, and lemon add a healthy dose of sunshine, brightening its flavor and color. Serve it with thin slices of toasted baguette for a great take on crostini.

Summer corn and vine-ripened tomatoes are already close to perfection, and they taste best when prepared simply. Here, the corn is sautéed with scallions in butter, the tomatoes are lightly dressed with oil and cider vinegar, and then the two components are tossed together so that their flavors and juices mix into something new.

This riff on classic potato salad will surprise you with its zing. Lemon, both juice and zest, helps lighten the mayonnaise dressing, and plenty of celery adds crunch.

The alias for this cake might be "Extreme Chocolate." It is particularly rich and fudgy, calling for both bittersweet chocolate and cocoa powder and topped with a glaze that is equally indulgent.

As the main ingredient in a sorbet, kiwifruit becomes the belle of the ball.

With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken.

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.

Cook your mussels in one pot with garlic, fennel seeds, and white wine while your linguine cooks in another pot. Combine the two and then toss them with your favorite herbs from the garden and some grated Parmigiano-Reggiano. Now make believe you're vacationing on the Italian coast.

Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.

The compote here is a reminder that the tomato is a fruit, and its natural sweetness plays up that of peach. The combination is great with juicy curry-rubbed pork.

Beets are in season in July, but if you don't want to turn on your oven to roast them, try a stovetop braise with butter. It's faster and takes them to a wonderfully tender place. A flurry of fresh mint adds panache.

Scallions are often treated more like a garnish than a vegetable, but they make an excellent side dish when grilled and tossed with a simple vinaigrette.

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire.

Grinding skirt steak at home—using either a meat grinder or a food processor—is the key to this intensely flavorful, juicy burger.

These are outstanding buns, substantial yet tender. The soft sides of the top-split hot dog buns are made for grilling or toasting.

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

Mustard couldn’t be any simpler to make. Soaking the seeds before puréeing gives the finished product body and mellowness.

The combination of fennel and roast pork is an Italian classic. Here, fennel bulbs become a tender, almost silky partner for pork, but to create another layer of flavor, we’ve added some crushed fennel seeds.