Make Ahead

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Double the peppery butter and keep it refrigerated for the next time you're making steak—we guarantee you'll want it.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

A spicy, tangy option for anyone who loves to put mayo on burgers.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.

"I totally ripped this off from my mom." —Allie Lewis Clapp, food editor

Fiery kimchi gets a little sweetness from gochujang pepper paste.

An aggressively seasoned marinade delivers big flavor.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

This steak pairs well with grilled corn or a crunchy salad.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

How do you make grilled corn taste even better? Douse it in flavorful herb butter.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

This fantastic pesto combines the complex flavors of various herb flowers—use whatever you have on hand. After the herbs bloom but before they set seed, grab some blossoms and grind them up. You can use this pesto on pasta or bruschetta, but it also makes a great topping for fish or marinade for poultry, beef, or pork.