I identify as a tomato person. I love summer tomatoes in a way that’s deep, irrational, even a little loony. I buy a genuinely crazy number of them at the farmers market, and then I have to spend the whole week thinking of ways to use them up. (I eat a lot of salads.)

But tomatoes are not the only fruit (yes, botanically they’re fruit) that deserve a prominent place in your midsummer meals. Audaciously sweet and juicy with distinct flavors, peaches and mangoes are gifts from the gods. They’re the key ingredients in two savory dishes you’ll find below, along with three other dinners for the last languid beats of July.

1. Roasted Chicken Thighs With Peaches, Basil and Ginger

A ripe, succulent peach is one of nature’s greatest gifts. But a hard peach? It, too, is a gift, especially in this simple recipe from Melissa Clark. A roast in a 400-degree oven cooks the peaches alongside boneless, skinless chicken thighs, drawing out their flavor and softening them as they meld with those flavorful drippings. Speaking of those pan juices, don’t cast them aside: Sop them up instead with crusty bread. You won’t regret it.

By Melissa Clark

Yield: 3 servings

Total time: 20 minutes

Ingredients:

• 1/2 pound hard peaches (about 1 large or 2 to 3 small ones, see Tip)
• 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons dry (fino) sherry, or use white wine or dry vermouth
• 2 tablespoons chopped fresh basil
• 2 garlic cloves, minced
• 1 (1-inch) piece fresh ginger root, grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Crusty bread or rice, for serving

Preparation:

1. Heat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.

2. In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Tip: Peaches can be any stage of ripeness, but firmer ones are easier to work with.

2. Bánh Mì Salad

Beloved by many for good reason, the flavors and textures of a bánh mì are the inspiration for this recipe. Crisp quick-marinated vegetables, tender herbs and lettuces, spicy jalapeño, creamy avocado and sweet ham are dressed in a version of tangy nước chấm and then topped with buttery crackers instead of the bread that gives the Vietnamese sandwich its name. While the ingredient list might seem long, there’s no cooking involved and this salad comes together in about 20 minutes. Any type of ham will work, but if you buy a roast, you’ll be able to carve the ham as thin as you’d like. For a different take, cooked bacon, rotisserie chicken or tofu make excellent options, too.

By Christian Reynoso

Yield: 2 servings

Total time: 20 minutes

Ingredients:

• 3 tablespoons fresh lime juice (from about 2 limes)
• 2 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sugar
• 2 teaspoons fish sauce
• 1 large carrot (about 6 ounces), rinsed and thinly sliced
• 1 small daikon (about 6 ounces), rinsed and thinly sliced
• 1/2 jalapeño, thinly sliced
• 1 large shallot, thinly sliced
• Salt and pepper
• 1 avocado, halved
• 6 to 8 ounces ham, sliced or torn in small pieces or rotisserie chicken meat, picked off the bone
• 1 Persian cucumber, thinly sliced
• 2 big handfuls mixed baby lettuce
• 1 handful cilantro leaves with some stem
• Crushed buttery crackers (such as Cabaret or Ritz), for topping
• Sriracha (optional), for serving

Preparation:

1. In a medium bowl, whisk together the lime juice, vinegar, olive oil, sugar and fish sauce. Add the carrot, daikon, jalapeño and shallot. Season with salt and toss very well to combine.

2. Scoop the avocado from its skin in small pieces and divide between two serving plates.

3. To the bowl with the carrot mixture, add the ham, cucumber, lettuce and cilantro; season to taste with salt and pepper and toss to combine.

4. Transfer the salad to the plates on top of the avocado. Garnish with the crackers and a squeeze of Sriracha on the side, if you’d like.

3. Pesto Pasta With Corn and Green Beans

Fresh summer green beans are the best, and, if you can get them in your own vegetable garden, all the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Here, they combine with sweet corn kernels and a basil pesto for a luscious summer pasta that also happens to be nut-free, just parsley, basil, garlic, Parmesan, pecorino and olive oil.

By David Tanis

Yield: 4 to 6 servings

Total time: 45 minutes

Ingredients:

For the Pasta:

• Salt and black pepper
• 2 tablespoons unsalted butter
• 2 cups corn kernels (from about 3 ears corn)
• 1 pound linguine or spaghetti
• 1 pound green beans, cut in 2-inch pieces

For the Pesto:

• 2 cups basil leaves
• 1/2 cup parsley leaves
• 3 garlic cloves, grated
• 3/4 cup extra-virgin olive oil
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 cup grated pecorino, plus more for serving
• Salt and black pepper

Preparation:

1. Bring a large pot of well-salted water to a boil.

2. Make the pesto: Put basil, parsley, garlic and olive oil in the bowl of a food processor and blend until smooth. Stir in the grated cheese, and season well with salt and pepper. Transfer to a small bowl.

3. Start the pasta: Melt butter in a wide skillet over medium-high heat. Add corn kernels, season with salt and pepper, and cook, stirring for 2 to 3 minutes. Set skillet aside.

4. Add pasta to the boiling pot of water and simmer briskly. When pasta is nearly done, add green beans and simmer for 2 minutes. (If preferred, cook beans in a separate pot.)

5. Reserve 1 cup of pasta water. Drain pasta and beans in a colander, then add to the skillet with the corn.

6. Add half of the pesto and toss well. Add a splash of pasta water and more pesto to taste, and toss to coat well. Transfer to a serving dish or individual bowls and serve immediately. For serving, mix more of the two types of grated cheese together and pass at the table.

4. Chile-Garlic Salmon With Mango and Cucumber Salad

Colorful and complex, this spicy glazed salmon with mango-cucumber salad packs a ton of flavors and textures into a quick weeknight meal. While the salmon roasts in the oven, you chop up a refreshing salad of crunchy cucumber, sweet ripe mango and creamy avocado. Side by side, both components make a bright, breezy meal, but you can also serve with white rice if you’re craving a more filling dinner. The spicy-sweet salmon sauce is built from pantry ingredients (soy sauce, sesame oil, maple syrup, garlic and chile-garlic sauce) and readily adapts to your preferred sweetness and spice levels. While the salmon can be eaten the next day, the mango-cucumber salad is best eaten right away, when it’s at its best and brightest.

By Ifrah F. Ahmed

Yield: 4 servings

Total time: 30 minutes

Ingredients:

For the Salmon:

• 1/2 cup soy sauce
• 1/4 cup maple syrup
• 4 teaspoons chile-garlic sauce (preferably Huy Fong)
• 2 teaspoons toasted sesame oil
• 7 medium garlic cloves, finely grated
• Ground black pepper, to taste
• 4 (5- to 6-ounce) skin-on salmon fillets
• Cooked white rice (optional), for serving

For the Mango Salad:

• 1 large ripe mango, cubed
• 1 medium cucumber, quartered lengthwise then thinly sliced
• 1/2 lime, juiced
• 1/2 teaspoon fine sea salt
• Ground black pepper, to taste
• 1 medium avocado, cubed

Preparation:

1. Heat the oven to 400 degrees. While the oven heats, make the salmon marinade by combining the soy sauce, maple syrup, chile-garlic sauce, sesame oil, garlic and black pepper in a large bowl.

2. Line a baking sheet with parchment paper. Dip the salmon fillets in the marinade, making sure to coat all sides. Once the oven is hot, place salmon skin-side down on the baking sheet and roast for 15 minutes, until the fish is tender and flakes easily with a fork. Set aside leftover marinade.

3. While the salmon roasts, combine all ingredients for the mango salad except the avocado.

4. In a small saucepan, add the leftover marinade and reduce it over medium heat, stirring occasionally, about 4 minutes, until it thickens to a syrup.

5. Once the salmon is ready, spoon the thickened sauce over the salmon. Add the avocado to the mango salad and gently mix together.

6. Serve the salmon and mango salad with white rice, if desired.

5. Diner Burgers

These are the kind of big, beefy, no-nonsense, cooked-on-a-flattop burger you find at places like J.G. Melon in New York City or Mr. Bartley’s Burger Cottage in Cambridge, Massachusetts. These burgers emphasize crustiness and juiciness, and skipping the grill in lieu of a pan or flattop means there’s no smoky overshadowing of the pure beefiness.

By J. Kenji López-Alt

Yield: 4 burgers

Total time: 20 minutes

Ingredients:

• 20 to 24 ounces freshly ground beef, at least 20% fat
• Salt and freshly ground black pepper
• A few teaspoons of neutral oil or clarified butter
• 4 to 8 slices cheese of your choice
• 4 soft hamburger buns, toasted
• Toppings and condiments, as desired

Preparation:

1. Place the beef on a parchment-lined rimmed baking sheet and divide it into four even piles. Without lifting the meat, gently shape it into four patties, each about 1/2 inch wider than the burger buns, pressing the meat together just enough to make the patties hold. Do not overwork them. Make a shallow indentation in the center of each patty to prevent bulging as they cook.

2. Season the top side generously with salt and pepper. Use a thin metal spatula to flip the patties and season the second side, then refrigerate until ready to cook.

3. Heat the oil or clarified butter on a griddle or in a large skillet over medium-high until shimmering. Use the spatula to carefully add the patties and cook, flipping occasionally, until an instant-read thermometer inserted into the center registers 110 degrees Fahrenheit (43 degrees Celsius), about 5 minutes. Add cheese and continue cooking until the cheese is melted and the burgers reach 125 degrees Fahrenheit (52 degrees Celsius) for medium-rare or 135 degrees Fahrenheit (57 degrees Celsius) for medium — about 1 minute more.

4. While the burgers cook, dress the toasted buns however you like them. (For more stability, you can put mayo or a mayo-based sauce on the bottom and top bun, then place the toppings on the bottom bun.) Transfer the cooked burger patties to the buns. Close the burgers and serve.

This article originally appeared in The New York Times.

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One great thing about having friends who travel is that they send you pictures — of food, sure, but also of drinks. A friend visiting Milan recently sent me a photo of her passion fruit spritz.

Aperol and Campari spritzes have been all the rage for quite some time now, which I’m sure warms the heart — and bank accounts — of Campari Group, which owns both brands. But just as suddenly as something hits it big in the cocktail world, just as suddenly, the variations start to appear.

Fruit is the variation en vogue right now. There are a couple of ways to add fruit flavors to your next cocktail. The first is to use fruit-flavored liqueurs or vodkas. These certainly add the flavor necessary for cocktails. Liqueurs tend to be quite sweet, whereas flavored vodkas, especially good-quality ones, are usually not, or at least not as much. Both are incredibly consistent, which makes them a cinch in cocktails.

The second way is to use high-quality fruit syrups. You can make your own, or you can buy premium-quality versions. Just make sure that they use a sweetener that you are comfortable with. Most inexpensive brands are nothing more than high-fructose corn syrup and water.

You can also use purees or concentrates. Purees and concentrates have certain advantages over fresh fruit. If you use fresh fruit to make your own puree, you will need to add sugar, as fresh fruit is not nearly sweet enough on its own for cocktails. (It’s quite a bit more acidic than you think.) Purees can separate, which is both distasteful in appearance and problematic when mixing. I find that concentrates help mitigate that problem, and usually they have just enough added sugar for balance.

Lastly, you can use fresh fruit. This can be more difficult than you think, since fresh fruit varies during its season. For instance, at their peak, blackberries are fantastically sweet and delicious, but turn bitingly acidic and bitter just a week later. The answer to bitter has always been sweet. And the best cocktails are the right balance between the two. If you use fresh berries, you can muddle a few just for flavor. If you add more, you will have to add sugar in one form or another — honey, agave, sugar, etc. — to achieve that balance.

Here are four different fruit spritz variations, each made with a different method. (A special thanks to Joan for the passion fruit spritz recipe, all the way from Milan!)

Hugo Spritz

INGREDIENTS

3/4 ounce Alamere Spirits vodka

3/4 ounce Williams Sonoma elderflower syrup

1/2 ounce Meyer lemon juice

4 sprigs fresh mint (preferably peppermint, which has smaller leaves than spearmint)

1 ounce sparkling wine

3/4 ounce sparkling water

DIRECTIONS

Combine mint, vodka, elderflower syrup and lemon juice in a mixing glass with ice. Shake until well incorporated. Pour entire contents into a large wineglass, top with ice, and then add sparkling wine and soda. Stir gently to combine.

Passion Fruit Spritz

INGREDIENTS

1 ounce Lo-Fi Gentian Amaro

1 ounce Perfect Puree of Napa Valley’s Passion Fruit Concentrate

1 ounce sparkling wine

3/4 ounce sparkling water

DIRECTIONS

Combine amaro and passion fruit concentrate in a large wineglass filled with ice. Add sparkling wine and soda. Stir gently to combine.

Strawberry Spritz

INGREDIENTS

1 ounce Young & Yonder California Amaro

1 ounce sparkling wine

3/4 ounce sparkling water

3 stemmed, washed and sliced fresh strawberries (about 1 inch in diameter)

1 fresh strawberry with stem, washed

DIRECTIONS

Muddle strawberries in the bottom of a mixing glass until broken up. Add ice and amaro. Shake to combine and then pour the entire contents into a large wineglass. Add more ice, top with soda and sparkling wine. Stir gently to combine. Place the strawberry with the stem on top for garnish.

Limoncello Spritz

INGREDIENTS

1 1/2 ounces Hanson Meyer Lemon Vodka

1/2 ounce fresh-squeezed Meyer lemon juice

1/4 ounce simple syrup

1 ounce sparkling wine

3/4 ounce sparkling water

Washed Meyer lemon for zesting

DIRECTIONS

Combine vodka, lemon juice and simple syrup in a mixing glass with ice. Shake to combine and then pour the entire contents into a large wineglass. Add ice to fill and then top with soda and sparkling wine. Stir to combine. Zest lemon on top for garnish.

Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender, Vol. I and II,” the host of the Barfly Podcast on iTunes (as seen in the NY Times) and an award-winning bartender at a local restaurant. Follow him at jeffburkhart.net and contact him at jeffbarflyIJ@outlook.com.

PITTSBURGH — Summer is a time when many of us eat at least some of our meals outdoors, which means looking for bright and delicious dishes that hold up to the rigors of car travel.

Those trips can come in the form of rolling out to a cookout or neighborhood get-together, but warm and sunny weather and kids being home from school also inspires impromptu picnics and trips to the pool, too — or maybe the beach or mountains, if you’re lucky.

No one can blame you for if you’d rather silence a growling stomach with something quick from Sheetz’s MTO menu while — say — passing through Breezewood on your way to Washington, D.C. It’s easy-in, and easy-out and still relatively affordable.

But here’s a pitch from someone who spends hours (and hours) on the road each month making weekend trips to Northern Virginia: homemade eats are almost always cheaper and healthier than ones you get from a fast food or fast-casual restaurant.

Packing a picnic basket or cooler with scratch salads, sandwiches and desserts that you can reach for whenever you get the munchies on route is also quicker for those of us who like to get where they’re going in the shortest amount of time possible.

I used to shake my head at my mother whenever she would limit my dad to just an ice cream cone for lunch or dinner when they traveled. But now that I’m a weekend road warrior myself, I think she might have been on to something.

Then again, I love to eat (a lot) as much as I like to save time and money. So planning a simple menu that can go with me wherever I decide to journey this summer might be a better idea.

The five recipes that follow make good on that plan in that all are easy to make in a short amount of time, with even limited culinary skills. And, importantly, they travel well.

Each is easy to pack and portion, relatively mess-free to eat with your hands or a plastic fork and can withstand a few hours tucked into a cooler, refrigerated bag or wicker picnic basket.

For sandwich lovers, we’ve got a meat- and veggie-packed Italian pressed sandwich that’s as fun to make as it is to eat. After assembling them, you wrap the sandwiches in plastic, place something heavy on top to flatten the bread (I used foil-wrapped bricks, but a cast-iron skillet also works) and then place them in the fridge so the flavors can melt into one another.

The result is a sandwich that’s not only more compact and portable, but one you can make well ahead and then just grab on the go.

Because people are eating more plant-based foods, we also have three vegetarian recipes that can easily be scooped while on a beach towel or in back seat of the family car. There’s a crunchy broccoli salad that’s tossed in a tangy vinaigrette instead of a more traditional mayo-based dressing; a cheesy and vegetable-forward pasta salad; and a creamy, five-ingredient hummus that brings it home with citrus.

And because no one ever said no to a homemade cookie, we also are including a recipe for cinnamon-and-sugar dusted snickerdoodles.

The chewy cookies might not scream “summer” in the same way as the chocolate soft serve on a cake cone my dad had to make do with on car trips, especially when it’s so hot outside. But they’re just as sweet, a lot less messy, and if you pace yourself to just one at a time, will last a little longer.

Some tips for flawless food transportation:

—If you’re transporting food that needs to stay cold, consider pre-chilling your cooler by filling it with an ice bath (and then draining it) before packing.

—Because coolers work best when they’re full, choose one that’s just large enough to hold your food, plus a little ice on top.

—Avoid leaks! Use sturdy containers with tight-fitting lids.

—Square and rectangle containers take up less space in a cooler or picnic basket.

—To minimize opening the cooler (and keeping food cold), pack your food in the order you will be eating it — sandwiches on the bottom, snacks on top.

—Divide food into individual portions before packing to make snacking and eating easier on the go.

—Don’t forget napkins, plastic tableware, serving spoons, a bag for trash and hand sanitizer.

Pressed Italian Sandwiches

PG tested

Who doesn’t love a big ol’ sandwich?

These filling sammies are layered with a hearty mix of Italian meats, roasted red peppers, pesto, arugula and fresh mozzarella and then pressed under a weight (I used foil-wrapped bricks) until they are flat. A homemade olive tapenade adds a fresh, briny flavor.

Easily doubled to feed a crowd, these sandwiches are best made with a loaf or mini ciabatta, but any long and wide, crusty white bread will work, too. I used salami, prosciutto and soppressata, but you can easily individualize them with mortadella, ham, coppa or any other favorite meat.

1 loaf ciabatta or other long/wide crusty white bread, cut in half lengthwise with a serrated knife

4 tablespoons pesto, homemade or jarred

4 tablespoons olive tapenade, homemade or jarred

4 ounces salami, thinly sliced

4 ounces prosciutto, thinly sliced

4 ounces spicy soppressata

8 ounces mozzarella, sliced

1/2 cup roasted red peppers from a jar, drained well and chopped

1/2 cup pepperoncini rings, drained well

2 large handfuls arugula

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

Spread one side with the split ciabatta with pesto and the other with the olive tapenade.

Layer the three meats down the length of one half of ciabatta. Top the meats evenly with the roasted red peppers and pepperoncini.

Add mozzarella cheese in an even layer and season lightly with salt. Place arugula in a bowl, drizzle with the olive oil and balsamic, and season with a pinch more salt.

Place dressed arugula on top of cheese, and place the other half of ciabatta on top and press down firmly.

Wrap the loaf tightly in plastic and place on a sheet pan. Put another sheet pan upside down on top and weight it with something heavy, like a cast-iron skillet. (I used bricks wrapped in aluminum foil.)

Let the sandwich sit to press and chill overnight in the fridge. Slice crosswise into 6 even pieces and serve. To take on a picnic, wrap each sandwich in parchment, and tie with a pie of twine.

Serves 6.

— Gretchen McKay, Post-Gazette

Easy Pasta Salad

PG tested

Nothing is easier to throw together quickly (and cheaply) than a big bowl of pasta salad. Since it’s summer, this iteration is dressed up with fresh veggies that are easy to find at any market in July — cherry tomatoes, cucumbers, greens and Italian garden herbs. The fact that even picky kids will eat pasta salad — especially when it includes mozzarella — makes it even more of a winner.

If you want to pack the dish with a little extra protein, stir in a can of chickpeas (rinsed).

For pasta

3 cups uncooked tubed or curly pasta

Extra virgin olive oil

2 large handfuls of cherry tomatoes

2 Persian cucumbers

2 cups arugula or baby spinach

1 cup fresh basil leaves, torn

1/2 cup minced fresh parsley

1/2 cup chopped fresh mint leaves

4 ounces fresh mozzarella, torn into bite-sized pieces

1 ounce Parmigiano-Reggiano, grated

1/4 cup toasted pine nuts, optional

For dressing

1/4 cup extra virgin olive oil, plus more for drizzling

3 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 small clove garlic, minced

Pinch of dried oregano

Kosher salt and freshly ground pepper, to taste

Cook pasta in a large pot of salted boiling water. When al dente, drain and toss with a little olive oil so it doesn’t stick together. Set aside to cool while you prepare vegetables.

Slice cherry tomatoes in half and cucumbers into half moons. Add to bowl with arugula or spinach, basil, parsley and mint.

Whisk together dressing ingredients in a small bowl or jar. Season to taste with salt and pepper.

Add pasta to the bowl with the veggies, add mozzarella balls and Parmigiano-Reggiano, drizzle on the dressing and toss well to combine.

Serves 6.

— Gretchen McKay, Post-Gazette

Lemon Hummus with Homemade Pita

PG tested

I never ate hummus growing up — tahini was still considered kind of exotic in the 1970s and early ’80s — but boy, do my grandkids love the thick, chickpea-based Mediterranean dip. Even 18-month-old Theo gobbles it with gusto, sometimes just with a spoon.

Hummus can be flavored with a lot of spices and add-ins, including garlic, olives and red pepper, but the spread really sings when it is brightened with citrus.

For a car trip or picnic, serve with crackers, pretzels, pita chips or apple slices. If you’re really ambitious, pair the dip with wedges of homemade pita bread.

For hummus

1 1/2 cups cooked chickpeas, drained and rinsed

1/3 cup smooth tahini

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice, plus more to taste

1 garlic clove

1/2 teaspoon sea salt

5 tablespoons water, or as needed to blend

Paprika, red pepper flakes, and/or fresh parsley, for garnish, optional

For pita

3/4 cup warm water

1 package active dry yeast, 2 1/4 teaspoons

1 teaspoon plus 1 tablespoon sugar, divided

3 3/4 cups bread flour, plus more for dusting

1 1/2 teaspoons sea salt

3 tablespoons extra-virgin olive oil, plus more for the bowl

3/4 cup whole-milk Greek yogurt

Prepare hummus: In a high-speed blender, place chickpeas, tahini, olive oil, lemon juice, garlic and salt.

Use the blender baton to blend until very smooth, adding water as needed to reach your desired consistency.

Refrigerate until ready to serve,

Make pita: In a medium bowl, combine water, yeast and 1 teaspoon of sugar. Let the mixture sit until it’s foamy on top, about 5 minutes.

In a large mixing bowl or stand mixer fitted with a paddle attachment, combine flour, salt and remaining tablespoon of sugar.

Add the yeast mixture, oil and yogurt, and mix to combine. Knead the dough, either in the stand mixer on medium speed or by hand on a clean work surface, adding more flour if needed, until it’s soft and slightly sticky, 7-10 minutes.

Transfer the dough to an oiled bowl, cover with a towel or plastic wrap, and let rise until it’s doubled in size, about 2 hours.

Preheat the oven to 500 degrees and line two baking sheets with parchment paper.

Turn the dough out onto a clean work surface and divide it into 12 equal balls. Cover and let rise an additional 20 minutes.

Roll the balls out into circles that are 1/4 – to 1/2 -inch thick. Place onto the baking sheets an inch apart, then bake, one sheet at a time, until they’re puffy and lightly browned on top.

Bake about 8 minutes, rotating the pan after the 5-minute mark if one side of the sheet is puffing up more than the other. Transfer pitas to a wire rack to cool.

— loveandlemons.com

Broccoli, Cheese and Apple Salad

PG tested

Broccoli salad is crisp, refreshing and full of flavor. This no-cook, crunchy version is gluten- and nut-free, and if you’re avoiding dairy, the cheese is optional.

Tossed in a tangy vinaigrette instead of a calorie-laden mayonnaise-based dressing, this is a salad you won’t feel guilty eating. Chopped apple and dried cherries add a touch of sweetness.

For salad

1 pound broccoli florets (from 1 1/2 pounds broccoli stalks), thinly sliced and then roughly chopped

1/2 cup finely chopped red onion

1/2 cup grated sharp cheddar cheese, optional

1/3 cup dried cranberries or dried tart cherries, chopped

1 tart apple, peeled, seeded and chopped

For dressing

1/3 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 medium clove garlic, pressed or minced

1/4 teaspoon fine sea salt

To a large bowl, add chopped broccoli, onion, cheese, cranberries and apples. Set aside.

In a 1-cup liquid measuring cup or small bowl, combine the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.

Pour the dressing over the salad and stir until all of the broccoli is lightly coated. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.

Divide the salad into individual bowls and serve. Leftovers will keep well for 3-4 days in the fridge, covered.

Serves 8.

— adapted from cookiesandkate.com

Brown Sugar Snickerdoodles

PG tested

A cookie that travels well is one that won’t melt, stacks up neatly in a container and won’t make a mess when you’re eating it. For me, that’s a snickerdoodle with its signature crystalline coat of cinnamon-sugar.

This easy recipe is made with a mix of brown and white sugar, and is heavy on the cinnamon in the topping.

The cookies will spread as they bake, so be sure to place the dough balls 3 inches apart on a parchment paper-covered cookie sheet. I refrigerated the dough for about an hour before baking (it’s soft) and used a cookie scoop for even portioning. I also doubled the recipe because, why not?

If you like a crisper cookie (snickerdoodles are typically chewy in the middle, with crisp edges) let them linger a few minutes longer in the oven.

4 tablespoons unsalted butter

1/3 cup light brown sugar

1/3 cup white granulated sugar

1/4 teaspoon kosher salt

1 large egg

1 cup all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon baking soda

For the cinnamon-sugar mixture

1/4 cup sugar

1 1/2 tablespoons ground cinnamon

Preheat your oven to 350 degrees.

In the bowl of a stand mixer with a paddle attachment, or with a hand mixer, beat the butter until it’s soft, smooth and light.

Scrape down the bowl, add the sugars to the beaten butter, and mix until they are fully incorporated and lighter in color.

Beat in salt followed by the egg. Mix until the batter looks uniform.

In a medium bowl, sift together flour, cornstarch and baking soda. In three additions, beat this slowly into the butter-egg mixture until you see a few dry streaks remaining. Switch to a stiff spatula and gently mix the cookie dough until no more dry flour remains.

Thoroughly whisk together the cinnamon-sugar mixture. Form balls of dough with a medium-sized cookie scoop or a tablespoon measure and plop them in cinnamon-sugar, swirling to coat.

On a parchment-lined cookie sheet, place the dough balls 3 inches apart. Flatten the dough slightly (to about 1/2 – to 3/4 -inch thick) using the bottom of a glass, and sprinkle a little more cinnamon sugar over the flattened surface.

Put into the preheated oven. Bake for 7 minutes, rotate the pan, and bake for another 5-7 minutes (12-14 minutes total), until the edges of the cookies look golden and the tops are crackled but still pale.

Cool on the baking sheet and eat as soon as possible. Snickerdoodles will keep in an airtight container, at room temperature for 3 days.

Makes 12 cookies.

— simplyrecipes.com

©2025 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

We are officially in the thick of summer. If we’re lucky, we might get a break from the routine and head for the beach, the mountains or maybe discover a new city.

For many, that means renting a vacation home — with an unfamiliar kitchen.

At home, you probably have a variety of cooking utensils, a meaningful collection of herbs and spices, and the ability to select just the right pan for your dish. But as you step into your Airbnb or Vrbo, you’re suddenly left wondering where to even put your groceries.

There’s a weird pleasure (at least for nerds like me) in pulling together a meal in a sparse, funky rental-house kitchen. It’s like a reality cooking show challenge. Can you make an omelet in a saucepan? Perhaps you don’t have fresh oregano … maybe those parsley stems will work? Can you stretch that small bottle of olive oil through the last two days of your trip? I’ll call that conundrum, and I’ll raise you a half a jar of gherkins.

During rental home vacations, it’s kind of fun to be untethered from the normal cooking routine. Believe you me, I’m racing out for fried clams at the local seafood joint as many nights as my budget and waistband allow. But for the meals I’m cooking, I’m relinquishing notions of perfection in favor of scrappiness.

Picked up a whole lot of cherry tomatoes at a farmstand? You’re making cherry tomato antipasti salad with some canned artichoke hearts, olives, onions and a quick vinaigrette. Maybe throw in some cubed provolone or diced salami. Peaches getting a bit too soft? Time for a smoothie.

There’s something liberating — and a little bit ridiculous — about cooking in a vacation rental kitchen.

Bring some essentials of your own

Before you go, consider packing a minimalist “kitchen survival kit.” It doesn’t have to be much: A sharp knife, a cutting board, salt and pepper, and whatever pantry staples you know you’ll need to get started.

For me, I might pack olive oil, vinegar, lemons, Dijon mustard and a couple of my favorite herbs and spices. I also always bring zipper-top bags and some small containers for leftovers or taking food on the go.

Use the rental’s features (and lack thereof) to your advantage

Think about dishes that can stretch ingredients, and about welcome substitutions. A big grain salad — made with rice, quinoa or couscous — is endlessly customizable and can be served cold or at room temperature (think lakeside lunch or a backyard meal).

I would also start with things that don’t require an oven — you never know if it heats unevenly, or at all (it might be a glorified bread box). A stovetop pasta tossed with sauteed garlic and olive oil is always a win. Add red pepper flakes and grated Parmesan if you have it.

Grills are often available and can be a vacation cook’s best friend — as long as you’ve got an ample supply of the right fuel for it. Grill up simply seasoned chicken breasts or New York Strip steaks for dinner and very intentionally make extra — those leftovers will be perfect sliced and used for sandwiches, quesadillas, salads or wraps. Extra grilled corn might become a corn soup or chowder, a corn salad or something to add to a stir-fry.

Think about brushing some slices of country bread with olive oil, sprinkling with flaky salt and toasting them lightly on the grill. Top with fresh sliced or chopped tomatoes with some basil, or turn them into whatever type of bruschetta you can whip up from your farmstand haul. Think caponata, sauteed chard or maybe a heap of sliced grilled peppers with some fresh goat cheese.

Salads are always on the docket. Again, easy to improvise with farmers market ingredients. But this is your vacation, and you should feel free to play. Try a melon and cucumber salad with a bit of feta and a squeeze of lime juice, or a chopped vegetable salad bolstered with protein-packed chickpeas.

Think creatively and accept imperfection

As you come to the end of your trip and you need to use things up, get creative. That half jar of pickles will add a briny punch to a potato salad. That nub of leftover cheese and that last bunch of spinach will be great chopped up and added to scrambled eggs or a frittata.

Cook what feels manageable, what makes use of local ingredients and what gives you more time outside with your people. Yes, you might be chopping vegetables with a serrated steak knife. Yes, there might be a little sand in the pasta salad as you serve it up on the beach. That’s OK.

Some of the best vacation meals come from embracing the fact that you’re cooking without your usual tools and supplies. That’s half the fun. I once made a great dinner from fresh scallops, a box of pasta, olive oil and a jug of margarita mix. That was 20 years ago, and we all still remember it.

Peach and plum yogurt smoothie

For their versatility and simplicity, smoothies can make for a vacation staple.

This is your smoothie template. Swap around fruits, yogurt flavors, sweeteners and see if you can find a NutriBullet in the back of the cabinet. Also, if you plan ahead, you might freeze your fruit for a thicker smoothie, or just add some ice. If you’ve got some fresh mint, toss that in, too.

Ingredients:

1 cup (8 ounces) vanilla Greek yogurt

1 cup (8 ounces) peach yogurt

1 tablespoon honey or agave, or to taste

2 cups cubed peeled peaches

2 cups cubed peeled plums

Instructions:

1. Place the vanilla yogurt, peach yogurt, honey, peaches and plums in a blender. Blend well.

2. Pour into glasses and serve.

Summer heat often makes baking less than desirable, so if you’re going to heat up the kitchen to make dessert, you gotta make it worth every bead of sweat that collects on your forehead.

These berry crumb bars are worth it and then some.

Built on a forgiving shortbread-like crust (it’s supposed to be crumbly) and topped with gooey seasonal fruit, they offer all the great taste of a summer pie but are so much easier to make since you don’t have to bother with mixing and rolling out dough.

How easy is this recipe? While a food processor or KitchenAid mixer will certainly speed things along, all you really need to cut in the butter that helps create the crumbly bottom layer is a fork or pastry cutter and some good old-fashioned elbow grease.

I used a mix of blueberries and strawberries because the two fruits have such complementary flavors and are always easy to find, often on sale. Also, two contrasting colors are always more visually appealing in a dessert than one.

If you’re worried about the butter and sugar content, at least know this: Both fruits are fairly low-cal and packed with vitamin C and other nutrients. Also, blueberries are famous for their high antioxidant content.

Be sure to allow the bars to cool completely on a wire rack before slicing into squares or they will crumble. The original recipe finished the bars with a simple lemon glaze, but I served them without.

Lemon Strawberry Crumb Bars

Serves 16; PG tested

INGREDIENTS

3 cups all-purpose flour, spooned and leveled

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, very cold and cubed

1 large egg

1 large egg yolk

1 cup packed light or dark brown sugar

2 teaspoons pure vanilla extract

2 cups chopped strawberries

2 cups blueberries

1/3 cup granulated sugar

1 1/2 tablespoons cornstarch

1 teaspoon lemon zest

For optional glaze

1 cup confectioners’ sugar, sifted

2 tablespoons fresh lemon juice (about 1 lemon)

DIRECTIONS

1. Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out. (This makes cutting easier!) Set aside.
2. Make the crumble mixture for the crust and topping: Whisk flour, baking powder and salt together in a large bowl.
3. Add cubed butter and using a pastry cutter or two forks, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (I whisked the ingredients together in a food processor.)
4. Whisk egg, egg yolk, brown sugar and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist, crumbly sand.
5. Use your hands if needed — the mixture comes together easier with your hands than a spoon.
6. You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside.
7. Pour the remaining crumble mixture into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly — that’s OK. Set aside.
8. Make filling: In large bowl, mix strawberries, blueberries, granulated sugar, cornstarch and lemon zest together. Spoon evenly over crust.
9. Crumble the remaining butter/flour mixture on top and gently press down so it’s snug on the strawberry layer.
10. Bake for 45-50 minutes or until the top is lightly browned and the strawberry filling is bubbling on the sides. (My bars took about 55 minutes.)
11. Remove from the oven and place the pan on a wire rack. Allow to cool completely.
12. If adding a glaze, whisk the glaze ingredients together and drizzle on top of the bars (or you can drizzle on individual squares).
13. Lift the cooled bars out using the overhang on the sides. Cut into squares.
14. Cover and store leftover bars (with or without icing) at room temperature for up to 2 days, in the refrigerator for up to 1 week and in freezer for up to 3 months (arrange in even layers between sheets of parchment). To serve frozen bars, thaw overnight in the refrigerator, then bring to room temperature before serving.

Adapted from sallysbakingaddiction.com

©2025 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

We are hitting peak corn, and my love of this singular summer ingredient means I want to use it in all my cooking, going far beyond eating it straight off the cob. So, without further ado, here’s my almost-annual Five Weeknight Dishes: Corn Edition.

As always, I’ve got five simple dinner recipes for you below, all of which incorporate corn. But also think about arepas, which are easy to pan-fry and are so excellent for dinner with an avocado salad. Corn salad is a recipe to memorize. Do not forget corn risotto! Or elotes! Jerrelle Guy taught me that you can use corn kernels in the topping for a cobbler. And corn ice cream is one the greatest treats. If you see it at a scoop shop, order it.

1. Sautéed Chicken Breasts With Corn and Shallots

When you’ve eaten your fill of corn on the cob, here is another delightful way to enjoy one of summer’s best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It’s a fresh yet luxurious weeknight meal you’re going to make all season long.

By Pierre Franey

Yield: 4 servings

Total time: 15 minutes

Ingredients:

• 4 skinless, boneless chicken breasts
• Salt to taste
• Freshly ground pepper to taste
• 2 large ears of corn
• 2 tablespoons butter
• 1/4 cup finely chopped shallots
• 1/2 cup dry white wine
• 2 tablespoons Dijon mustard
• 2/3 cup heavy cream
• 1/4 cup coarsely chopped fresh chervil or parsley

Preparation:

1. Sprinkle chicken breasts on both sides with salt and pepper.

2. Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.

3. Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.

4. Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.

5. Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

2. Spicy Corn and Coconut Soup

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it’ll be even more dynamic.

By Sarah Jampel

Yield: 4 servings

Total time: 30 minutes

Ingredients:

• 5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
• 2 tablespoons olive oil
• 2 shallots, thinly sliced into rings
• 3 garlic cloves, minced
• 1 (1-inch) piece ginger, peeled and minced
• 1 serrano chile (or other chile), minced
• 2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes
• 2 1/2 cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
• 1 (15-ounce) can full-fat coconut milk
• 1 tablespoon lime juice (from 1/2 lime)
• Kosher salt, to season
• Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

Preparation:

1. Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)

2. In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.

3. Add potato pieces, and stir to coat, 1 to 2 minutes.

4. Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.

5. Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

3. One-Pan Fish With Bacon and Sweet Corn

The delightful textures of this dish’s three main components — crisp bacon, tender fish and plump corn kernels — make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn’t in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.

By Yewande Komolafe

Yield: 4 servings

Total time: 35 minutes

Ingredients:

• 4 (6-ounce) fish fillets, such as tilapia, snapper, trout or striped bass, skin on or off
• Kosher salt
• 1/2 cup chopped flat-leaf parsley leaves and tender stems
• 1/2 teaspoon red-pepper flakes
• 2 garlic cloves, finely grated
• 1 tablespoon chopped thyme leaves (from 5 to 6 sprigs)
• 1 lemon
• 4 tablespoons extra-virgin olive oil
• 4 bacon slices, chopped
• 2 small shallots, finely chopped
• 2 cups fresh corn kernels (from 2 ears of corn)

Preparation:

1. Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.

2. Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

3. Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.

4. Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

4. Sook Mei Faan (Cantonese Creamed Corn With Tofu and Rice)

Creamed corn over rice is a quintessential Cantonese dish often served at cha chaan tengs, casual diners that are ubiquitous in Hong Kong. There are many variations of sook mei faan, or corn rice. Some include chunks of pork or chicken, while another rendition has the creamy corn ladled over fried fish fillets. While this dish is traditionally made with canned creamed corn, this vegan version uses fresh corn, which offers a well-rounded sweetness that still feels bright, and is served over cold silken tofu, offering a pleasing contrast in texture and temperature.

By Hetty Lui McKinnon

Yield: 4 servings

Total time: 25 minutes

Ingredients:

• 2 (14-ounce) packages silken tofu, drained
• 3 cups corn kernels (1 pound), from 3 large cobs or thawed from frozen
• 1 tablespoon neutral oil, such as grapeseed, vegetable or canola, plus more as needed
• 1 (1-inch) piece ginger, peeled and finely chopped
• 1 garlic clove, finely chopped
• 2 scallions, finely sliced, plus more for serving
• 1 1/2 cups vegetable stock
• Kosher salt
• White pepper
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• Steamed rice, for serving
• Cilantro leaves and tender stems, for garnish
• Sesame oil or chile oil, for drizzling

Preparation:

1. Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.

2. Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.

3. Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn’t brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.

4. Divide rice among bowls. For each serving, lay 4 slices of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.

Tips:

If you don’t have cornstarch, you can thicken the creamed corn by adding an egg. Beat 1 egg, reduce heat to low, and slowly pour the egg in a steady stream into the corn mixture. (Do not stir.) Allow to cook for 30 seconds, then slowly stir with chopsticks or a fork to create long strands of egg. This dish can also be eaten with pasta or noodles.

5. Linguine With Zucchini, Corn and Shrimp

This super fast and super easy summer pasta recipe barely cooks peak-season corn and zucchini, maintaining their freshness and crunch while highlighting their vibrant flavor. This same quick-cooking method is applied to the shrimp, which keeps its bite by spending little time in the pan. (While corn and zucchini turn mushy if overcooked, shrimp turns tough and rubbery.) Finishing off this summer pasta is a shower of fresh basil and mint, which cling to each glossy strand of linguine. Feel free to add whatever vegetables and herbs catch your eye at the market. This pasta is best eaten al fresco.

By Dan Pelosi

Yield: 4 to 6 Servings

Total time: 30 minutes

Ingredients:

• Kosher salt and black pepper
• 1 pound linguine or other long pasta
• 1 pound medium shrimp, peeled, deveined and tails removed (about 20 shrimp)
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 6 garlic cloves, minced
• 1 medium shallot or 1/2 medium onion, minced
• Red-pepper flakes
• 1 large zucchini, cut into 1/4-inch rounds, then each round cut into quarters
• 2 cups corn kernels (2 to 3 large ears)
• 1/4 cup chopped fresh mint, for garnishing
• 1/4 cup chopped fresh basil, for garnishing

Preparation:

1. In a large pasta pot, bring salted water to a boil. Add pasta and cook according to the packaging directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot.

2. Meanwhile, pat the shrimp dry with a paper towel and season with salt. In a separate large pot, melt 2 tablespoons of butter into 2 tablespoons of olive oil over medium high. Add shrimp in a single layer and cook until just opaque, about 2 minutes per side. Use tongs or a slotted spoon to extract shrimp and set aside.

3. Maintaining medium-high heat, add the garlic, shallot and a pinch each of salt, black pepper and red pepper, stirring constantly until the garlic is fragrant and shallot is translucent, about 3 minutes. Add zucchini and cook, stirring occasionally, for about 4 minutes. Add corn along with the remaining 2 tablespoons olive oil and a pinch of salt; stir to coat. Cook until the corn is bright yellow and warm, about 2 minutes. Be careful not to overcook the vegetables, they should maintain their crispness.

4. Add pasta to the pot with the vegetables, followed by the shrimp, 1/2 cup of the reserved pasta water and the remaining 2 tablespoons of butter. Stir to combine, reheating the shrimp while creating a glossy sauce, for about 90 seconds. Remove from heat and add chopped mint and basil and stir. Adjust seasonings to taste. Serve immediately.

This article originally appeared in The New York Times.

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Like a good summer movie, a great sandwich should be full of delightful familiar ingredients sparked with a few good surprises. And like a good plot, the sandwich should be built on a sturdy foundation.

But first, let’s agree on the definition of a sandwich as opposed to a hamburger, hot dog, taco, wrap, empanada or burrito. To quote the Merriam-Webster dictionary, “a sandwich consists of two or more slices of bread or split roll having a filling in between.” (Open-faced sandwiches are a whole different category, and they deserve a story of their own.)

There are few rules to govern sandwich fillings, but it’s clear that the foundation must be very good bread. Thanks to our local artisan bakeries, there are now plenty of great options. As with all local foods, the best tasting bread is created with local flour milled fresh. Here are a few classic combos built on our bakeries’ best.

The bread

Rye bread: The dark, dense malty Hundred Rye Bread from Baker’s Field Flour & Bread is the perfect platform for my hometown hero: the New Jersey Joe. The triple-decker beauty layers turkey, Swiss cheese, roast beef and coleslaw, slathered with Russian dressing on three layers of thinly sliced rye. It’s the sandwich of birthday parties and reunions, a specialty of the Millburn Deli, and the first thing I eat when back home. Rye bread is a great match for smoked meats.

Multigrain bread: Toasty, nutty, whole-grain slices match the flavorful plant-based filling of a classic California Avocado and begs the question: How can something that tastes so good be good for you? Fat wedges of avocado, fistfuls of sprouts and thick slices of tomato are all married with rough, garlicky lemon hummus. Hearty and healthy, this is the bread for veggie-based creations.

Baguette: Filling the traditionally light, crusty French baguette with bold Vietnamese flavors is an elegant and innovative pairing. While the version in today’s recipe doesn’t pretend to be an authentic bánh mì — pickled vegetables, daikon-carrot slaw, cucumbers and seasoned meat (i.e. rotisserie chicken), hot peppers and fish sauce — it is a mouth-tingling and faster version of the classic with ingredients that are easy to find. Baguette and crusty rolls work beautifully with drippy, bountiful fillings.

White bread: Soft, slightly sweet white bread griddled to golden perfection is the key to a great Cubano. The iconic sandwich of Florida is a hefty variation of the ham and grilled cheese with a layer of pulled pork and lots of personality. Pickles add a punchy counterpoint to the melty Swiss cheese and mustardy-mayo. Of course the definition of a Cubano lies in the hands of its maker — some add salami to the equation, too.

Key ingredients

Often the best sandwiches are last-minute inventions sparked by hunger and whatever is at hand — crisp chips, tangy-salty kimchi, hot sauce, a lick of bright berry jam. But with a little planning, you can have the key ingredients on hand to create the iconic sandwiches: Coleslaw and Russian dressing for New Jersey Joes, Garlicky-Lemon Hummus for California Avocado sandwiches, Quick Daikon-Carrot Pickle for bánh mì and Tangy Mustardy Mayo for the Cubano.

None of these examples is meant to dissuade you from creating the sandwich of your summer dreams. Be bold and savor the flavor and the joy of eating a meal with your hands.

Coleslaw

Serves about 4.

Make this just a few hours ahead of time so that the flavors marry. Don’t hesitate to toss in your favorite chopped herbs — basil, parsley, thyme, etc. From Beth Dooley.

• ½ c. mayonnaise
• 2 tsp. apple cider vinegar
• Pinch sugar
• Salt and freshly ground black pepper, to taste
• 1 small head green cabbage (about 1 ¼ to 1 ½ lb.), cored and shredded
• 1 carrot, shredded

Directions

In a medium bowl, stir together the mayonnaise, vinegar and sugar, and season with salt and pepper to taste. Add the cabbage and carrot and toss until the ingredients are well coated (use your hands for best results).

Russian Dressing

Makes about ¾ cup.

Though similar to Thousand Island dressing, this is spicier and not as sweet. From Beth Dooley.

• 3 tbsp. ketchup or chili sauce
• 1 tbsp. chopped shallot
• 1 tsp. prepared horseradish, to taste
• ½ c. mayonnaise
• Salt and freshly ground black pepper, to taste

Directions

Put all of the ingredients into a small bowl and whisk to combine. Taste and adjust the seasonings.

Make it a New Jersey Joe: The order of the popular triple-decker sandwich is: bottom slice of thinly sliced rye, turkey or roast beef, coleslaw, Russian dressing, Swiss cheese, middle slice of rye, turkey or roast beef, coleslaw, Russian dressing, Swiss cheese and top slice of rye.

Garlicky-Lemon Hummus

Makes 2 cups.

You’ll end up with more than you’ll need for a sandwich, so save the extra for dipping chips and veggies. This speedy version comes together in minutes. From Beth Dooley.

• 2 cloves garlic
• 1 tsp. lemon zest
• 2 to 3 tbsp. fresh lemon juice, to taste
• 1 c. tahini
• Generous pinch coarse salt
• 1 tsp. ground cumin
• ½ c. ice water, plus more as needed
• 1 (15-oz.) can chickpeas, drained and rinsed

Directions

In a food processor fitted with a steel blade, pulse together the garlic, lemon zest, lemon juice, tahini, salt, cumin and water. Add the chickpeas and process until the mixture is smooth. Taste and adjust the seasonings and add more water if needed to reach desired consistency.

Make it a California Avocado: Between thick slices of multigrain bread, layer wedges of avocado, sprouts and the garlicky-lemon hummus.

Quick Daikon-Carrot Pickle

Makes about 3 cups.

A quick, simple pickle brightens a range of sandwiches from bánh mì to the all-American BLT. It will keep in a covered container in the refrigerator for about 3 weeks.

• 1 large carrot, cut into matchstick-size pieces
• 1 lb. daikon radish, cut into matchstick-size pieces
• ¼ c. sugar
• ½ c. water
• 1 c. rice wine vinegar
• Salt and freshly ground black pepper, to taste

Directions

Put the carrot and daikon slices into a glass container. In a small saucepan, stir together the sugar, water, vinegar and a pinch of salt and pepper and set over low heat, stirring to dissolve the sugar. Cool slightly and pour over the vegetables. Allow the vegetables to marinate at least 1 hour before using or refrigerate for up to 3 weeks. Drain the vegetables from the pickling juices before using in a bánh mì or other sandwich.

Make it a bánh mì: While not authentic by any means, get the idea of the traditional sandwich by filling a crusty baguette with pickled daikon-carrot slaw, cucumbers, rotisserie chicken, hot peppers with a drizzle of fish sauce.

Tangy Mustardy Mayo

Makes about ⅔ cup.

Sandwich pairing: The Cubano, that delicious, drippy variation on a grilled ham and cheese with a bump of pulled pork, relies on a tangy mustardy-mayo sauce to pull together the honey-kissed ham, mild creamy Swiss cheese and punchy pickles. You may end up with more sauce than needed, but it keeps in a covered container in the refrigerator for at least 2 weeks.

• ½ c. good mayonnaise, such as Duke’s or Hellman’s
• 2 tbsp. yellow mustard
• 1 tbsp. dill pickle juice
• 1 tsp. honey, optional

Directions

Put all the ingredients into a small bowl and whisk together.

Make it a Cubano: Slather the tangy mustardy mayo on the inside of sliced white bread before adding ham, Swiss cheese, pulled pork and pickles.

©2025 The Minnesota Star Tribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

Peaches with Amaretto Cream

Yield: 6 servings

Ingredients

• 3/4 cup Amaretto (almond flavored liqueur), divided use
• 6 large ripe fresh peaches
• 1/2 cup heavy whipping cream
• Optional: 1 tablespoon powdered sugar
• Garnish: Sprigs of fresh mint

DIRECTIONS

1. Place Amaretto in heavy-bottomed saucepan. On medium-high heat, reduce the mixture by about half in volume; when cooled it will get syrupy. Set aside.

2. Bring a pan of water to a boil on high heat. Make a shallow x on the bottom of each peach and submerge in boiling water for 30 to 60 seconds (the riper the peaches, the shorter the time). Remove and place in cold water. Cut peaches in half through the seam; twist halves in opposite directions to halve each peach; remove pits. Slip off skin. Cut into thick wedges.

3. Whip the cream and 1 tablespoon reduced Amaretto together until just starting to get stiff. If whipping in advance, include the powdered sugar in the mixture to stabilize it.

4. Divide peaches between 6 small bowls or ramekins. Drizzle with remaining reduced Amaretto and top with whipped cream mixture. Garnish each with a sprig of fresh mint and serve.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Here is a menu for high summer, that glorious moment when all the season’s bounty is on display. The idea is to let natural flavor shine, to conjure up the south of France, somewhere along the Italian border, where simplicity reigns at the stove.

With all the great fresh produce — tomatoes, peppers, green beans, corn, basil — a menu like this one can come together with very little effort. I made a salad with cherry tomatoes of different colors and strips of roasted peppers, which could be served as a side, snack or part of an antipasto or buffet.

In France, home cooks rarely make their own tapenade, since it’s readily available, but it’s very easy to throw together. It can be hand chopped or pulsed in a food processor to a rough texture or a smooth one. The pungent combination of olives, garlic, capers and anchovy is a zesty condiment to have on hand — and it keeps. Turn this salad into bruschetta by spreading tapenade on warm garlic toast and spooning the tomato-pepper mixture on top. Otherwise, serve a little tapenade on the side to mix into the salad.

It is definitely time for a summery pasta al pesto, light and full of vegetables. Though most pesto recipes call for pine nuts or walnuts, I far prefer a simpler version, with basil, garlic, Parmesan and pecorino, swirled with olive oil and maybe a touch of lemon zest. I find it tastes brighter; if I want to add nuts, I might chop them coarsely to sprinkle over the pasta. But, usually, I don’t.

Now, consider green beans. Fresh summer ones are truly wonderful, and, if you can get them from your own vegetable garden, so much the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Standard Kentucky Blue Lake green beans are fine, but look for other varieties, such as French beans (haricots verts), yellow wax beans, Romano beans (Italian flat beans) and purple Royal Burgundy beans (they turn green when cooked). Here, they are paired with sweet corn kernels and tossed with spaghetti or linguine for a bright, basil-infused main.

As for dessert, I opt for a cake that requires no baking, a simple tiramisù-like concoction of peaches and cream. Layered with store-bought ladyfingers, fresh peaches and a brandy syrup, it’s a creamy, boozy, fruity delight that can be prepared in advance and refrigerated, even a day ahead. If desired, sprinkle with toasted chopped almonds or pistachios just before serving. Cake may not sound very Provençal, but believe me, it’s the perfect finish for this summer meal: rich and sweet, cool and refreshing.

Recipe: Tomato-Pepper Salad With Tapenade

This is perfect Provençal summer fare, with all the sweet flavors of the season. The tapenade, a pungent combination of olives, garlic, capers and anchovy, can be prepared by hand or in a food processor and can serve as a base to a bright salad of tomatoes and peppers. And it’s an ideal condiment for keep on hand, to pair with bright salads or serve over warm garlic toast.

By David Tanis

Yield: About 6 servings

Total time: 45 minutes

Ingredients

For the tapenade:

• 2 cups pitted black olives, such as Kalamata or Niçoise
• 2 tablespoons capers
• 4 anchovy fillets
• 2 garlic cloves, grated
• Zest of 1 lemon, plus 2 tablespoons lemon juice
• Pinch of ground cayenne
• 3/4 cup extra-virgin olive oil, more if necessary

For the vinaigrette:

• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 2 small garlic cloves, grated
• Salt and black pepper
• 3 tablespoons extra-virgin olive oil

For the tomato salad:

• 3 medium red or yellow bell peppers (preferably a mix), roasted, peeled and cut in 1/2-inch strips (see Tip)
• 1 teaspoon roughly chopped rosemary leaves
• 1/2 teaspoon roughly chopped thyme leaves
• 1 1/2 pounds cherry or grape tomatoes, in assorted colors, halved
• Bread and garlic, for serving (optional)

Preparation

1. Make the tapenade: Put the olives, capers, anchovy fillets, garlic, lemon zest and juice, cayenne and olive oil in the bowl of a food processor.

2. Pulse briefly to make a rough paste, or let the machine run for a smoother mixture. (Alternatively, chop the ingredients by hand.) Transfer to a serving bowl. Taste and adjust seasoning, if needed. Thin with a little olive oil to a spreadable consistency if necessary.

3. Make the vinaigrette: In a small bowl, put red wine vinegar, mustard, garlic, and a little salt and pepper. Stir to dissolve, then whisk in olive oil.

4. Make the salad: Put the roasted pepper in a salad bowl. Season with salt and pepper, then add the vinaigrette, rosemary and thyme. Toss well and let marinate for 5 minutes. Add the halved cherry tomatoes, salt lightly and toss with peppers.

5. Serve family style and pass the tapenade alongside. Or serve on garlic-rubbed toast spread with tapenade (optional).

Tip

To make roasted bell peppers, place peppers directly on the flame of a gas stovetop burner set to high. Let skins blister and blacken, while turning peppers with tongs, until they’re evenly blackened, about 5 minutes. (Alternatively, place peppers under the broiler.) Once cool enough to handle, cut in half from top to bottom, then remove seeds and scrape away the blackened skin. Don’t rinse the peppers, just wipe off any bits of char with a paper towel.

Recipe: Pesto Pasta With Corn and Green Beans

Fresh summer green beans are the best, and, if you can get them in your own vegetable garden, all the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Here, they combine with sweet corn kernels and a basil pesto for a luscious summer pasta that also happens to be nut-free: the pesto contains just parsley, basil, garlic, Parmesan, pecorino and olive oil.

By David Tanis

Yield: 4 to 6 servings

Total time: 45 minutes

Ingredients

For the pasta:

• Salt and black pepper
• 2 tablespoons unsalted butter
• 2 cups corn kernels (from about 3 ears corn)
• 1 pound linguine or spaghetti
• 1 pound green beans, cut in 2-inch pieces

For the pesto:

• 2 cups basil leaves
• 1/2 cup parsley leaves
• 3 garlic cloves, grated
• 3/4 cup extra-virgin olive oil
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 cup grated pecorino, plus more for serving
• Salt and black pepper

Preparation

1. Bring a large pot of well-salted water to a boil.

2. Make the pesto: Put basil, parsley, garlic and olive oil in the bowl of a food processor and blend until smooth. Stir in the grated cheese, and season well with salt and pepper. Transfer to a small bowl.

3. Start the pasta: Melt butter in a wide skillet over medium-high heat. Add corn kernels, season with salt and pepper, and cook, stirring for 2 to 3 minutes. Set skillet aside.

4. Add pasta to the boiling pot of water and simmer briskly. When pasta is nearly done, add green beans and simmer for 2 minutes. (If preferred, cook beans in a separate pot.)

5. Reserve 1 cup of pasta water. Drain pasta and beans in a colander, then add to the skillet with the corn.

6. Add half of the pesto and toss well. Add a splash of pasta water and more pesto to taste, and toss to coat well. Transfer to a serving dish or individual bowls and serve immediately. For serving, mix more of the two types of grated cheese together and pass at the table.

Recipe: No-Bake Peaches and Cream Cake

Like tiramisù, this simple-to-assemble dessert uses store-bought Italian ladyfingers available at many supermarkets. Made with fresh peaches and brandy, it’s a creamy, boozy, fruity delight that’s a perfect end to a summer meal. It’s also easily made without ever turning on the oven, just waiting in the fridge until ready to serve. If desired, sprinkle with toasted chopped almonds or pistachios just before serving.

By David Tanis

Yield: 8 to 10 servings

Total time: 40 minutes, plus chilling time

Ingredients

For the syrup:

• 1 cup dry white wine
• 1/2 cup sugar
• 1/4 cup brandy or light rum
• 1/2 teaspoon almond extract

For the cake:

• 2 cups heavy cream
• 4 tablespoons powdered sugar, divided
• 1 cup crème fraîche
• 1/2 teaspoon almond extract
• 1 (15-ounce) container ricotta
• 1 tablespoon grated lemon zest (from 1 lemon)
• About 3 pounds ripe peaches, halved, pitted and cut in 1/2-inch slices
• 1/2 cup peach or apricot jam
• 1 package ladyfingers (24 ladyfingers)

Preparation

1. Make the syrup: Put wine and sugar in a small saucepan. Simmer over medium heat to dissolve sugar, then turn off heat. Stir in brandy and almond extract. Set aside to cool.

2. Prepare the cake: Put heavy cream in a mixing bowl with 2 tablespoons powdered sugar. With a hand mixer or whisk, whip the cream until soft peaks form, then gently mix in the crème fraîche with a spatula. Add almond extract and stir to combine. Taste for sweetness and adjust.

3. Put ricotta in a bowl. Add the remaining 2 tablespoons powdered sugar and the lemon zest, and stir to combine.

4. Put peach slices in a bowl. Add peach jam and toss to coat.

5. Build the cake: Place a 9-inch square pan on a rimmed baking sheet. Dip 12 ladyfingers, one at a time, into syrup on both sides, and arrange on the bottom the pan. Dollop half the ricotta evenly over the ladyfingers and spread evenly.

6. Make a layer of peach slices, using half the peaches. Spoon half the whipped cream mixture over everything and smooth with a spatula.

7. Dip remaining ladyfingers in syrup and arrange over the cream, then repeat the process with ricotta and peach slices. Drizzle any remaining syrup over. Finish with the remaining whipped cream mixture and smooth with a spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

8. To serve, cut into squares or scoop with a large spoon.

This article originally appeared in The New York Times.

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Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler, 30-minute chicken stir-fry. Gochujang is a fermented chili paste used widely in Korean cooking. Made the traditional way, it ferments in clay pots for months or years to create a concentrated paste with tremendous depth and complex chili heat.

In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” the complexly flavored Korean refrigerator staple is balanced by the pepperiness and pungency of ginger and garlic, plus a splash of salty soy sauce and a spoonful of sugar to round everything out.

Many brands of gochujang are available in the U.S., though quality varies widely. When shopping, start by reading the ingredient list. Traditional gochujang should contain little more than gochugaru (red chili flakes), glutinous rice, fermented soybeans and salt. The product’s label also should specify its heat level.

Cooking the chicken on on each side creates deeply flavorful browning, so resist the urge to flip it more than once or stir it in the pan. Garnish with toasted sesame seeds and scallions. Serve with steamed rice and a chilled beer.

Stir-Fried Gochujang Chicken

Start to finish: 30 minutes

Servings: 4

Ingredients

• ¼ cup gochujang
• 3 tablespoons soy sauce
• 1 tablespoon white sugar
• 3 tablespoons neutral oil
• 1½ pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds
• 3 medium garlic cloves, finely chopped
• 3 tablespoons finely chopped fresh ginger

Directions:

1. In a small bowl, whisk together the gochujang, soy sauce and sugar; set aside.
2. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, about 5 minutes. Reduce to medium, then flip the chicken and cook without stirring until browned on the second sides, 3 to 4 minutes.
3. Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add the gochujang mixture and cook, scraping up any browned bits and occasionally turning the chicken, until the sauce has thickened lightly and coats the chicken, 2 to 3 minutes.
4. Optional garnish: Toasted sesame seeds OR sliced scallions OR both

EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap