A combination of roasted and fresh tomatoes gives great flavor to this pureed summer soup.

Aretah Ettarh

Roasted tomatoes, buttery crust, Parmigiano — there's everything to like in this savory rustic tart.

Susie Middleton

This salad is really more like a marinated side dish; the tomatoes and peaches release a lot of liquid. One bonus: You can puree any leftovers for a quick gazpacho!

Susie Middleton

Slow-roasting is a great technique for beefsteak tomatoes, try quick-roasting for plum and sandwich tomatoes.

Susie Middleton

Bursting with flavor, this versatile spread keeps well in the fridge for about a week, and you can use it on toast (Grilled Toast with Whipped Lemon-Thyme Feta and Summer Squash) , with pasta, added to eggs and frittatas, or in salads. Start with good quality feta and crumble it just before processing. (Don’t buy pre-crumbled feta).

Susie Middleton

Make a different corn-off-the-cob sauté every night of the week.

Susie Middleton

Just because you cook pasta doesn’t mean you have to cook the pasta sauce.

Susie Middleton

For this all-in-one sheet pan dinner, give the vegetables a head start, then add the fish towards the end of cooking.

Susie Middleton

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Corn, Tomato and Arugula Salad

This simple summer salad, which takes advantage of high-season corn and tomatoes, is a great potluck dish.

Beef, Farro, and Vegetable Soup

With a loaf of crusty bread, this soup is all you need for a weeknight or Sunday supper.

John Shepherd's Crab Cakes

Look for jumbo-lump crabmeat at the fish market to make these crab cakes, which will cook best if you make them ahead and refrigerate.

Spicy Peanut Sauce

This smooth peanut sauce is versatile, easy to make, and keeps for five days in the fridge.

Seared Salmon with Mustard Crust and Saffron-Horseradish Cream Sauce

Sear-roasting is a great technique for cooking any firm fish, but the real star in this dish from chef Michael Brisson is the saffron-horseradish cream sauce.

Egg Tartine with Homemade Lemon-Herb Mayonnaise

Local eggs and locally baked bread make a big difference in this open-faced sandwich.

Roasted Carrots with Orange, Thai Basil, and Yogurt-Harissa Sauce

This flavorful carrot recipe is inspired by the dish that appears on Chef Scott Cummings’ menu every night at Down Island restaurant.

Shiitake Tacos with Chipotle Sauce

Chef Molly Levine uses mushrooms from MV Mycological for these delicious tacos, which also feature her chipotle sauce.

Watermelon Jalapeno Mignonette for Oysters

Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.

Grilled Summer Bean Salad

Serve these beans with a yogurt-herb sauce.

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