Bon Appétit

Grilling a whole fish doesn’t have to be daunting, especially if you use this turning method to minimize the risk of tearing the skin. Lay the fish horizontally across the grill grate with the top fins toward you and cook. When it's time to turn, wedge two metal spatulas under the fish—one near the tail and the other at the head—then quickly and confidently roll it away from you onto its other side in one fluid motion.

Take your cast-iron pan to the grill for this classically flavored crispy fish sandwich recipe (or, if you don’t have a grill, fire up the stove—the breeze won’t be the same, but the sandwich will still be delicious).

Like rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. Slicing it thickly and grilling it swiftly maximizes the enjoyment of both.

This chicken packs some heat, which is why we pair it with a crisp and cooling fennel salad. If fennel isn’t your thing, use radishes, carrots, or cucumbers—any shaved crunchy veg will do.

This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.

Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that’s just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they won’t dry out; plus, they’ll continue to soak up all that flavor.

The secret to this pasta salad? Dress it twice. The pasta absorbs the first round of sauce completely, while the second dose keeps it glossy and bold. Walnuts and breadcrumbs add the perfect crunch.

This refreshing beverage makes the most of peak-of-the-season strawberries. Look for the best you can find. You can skip the rose water, but its delicate flavor goes really well with berries and will add something special.

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

Matcha and sesame seeds take these strawberries to a place chocolate-dipped berries only dream of. You won't stop at just one.

Save your beautiful farmers' market berries for dessert and use the frozen stuff here instead.

Toss a few extra cobs on the grill at your next cookout and stash them to make this smoky corn salad later in the week.

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.

Refreshing! And potentially debilitating, so be careful. Pitmaster Furman uses Lawn Dart ginger-lemon liqueur, but Absolut Citron will work.

Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.

This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.

When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

The key with tenderloin is making sure it’s not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.