Sara Kramer

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.

Chef Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.