Summer is the season of abundance, when gardens and markets overflow with tomatoes, zucchini, peppers, corn, stone fruit, and berries. Cooking with summer produce at its peak means maximum flavor with minimal effort.
Tomatoes are the star of summer — enjoy them sliced with olive oil and salt, or roast them slowly to concentrate their sweetness. Zucchini and summer squash are versatile and delicious grilled, sautéed, or grated into fritters.
Stone fruits like peaches, plums, and nectarines are wonderful in both sweet and savory dishes. Try grilling peach halves for a simple dessert, or tossing sliced nectarines into a salad with greens and goat cheese.
Fresh herbs — basil, cilantro, mint, and dill — are at their best in summer. Use them generously in salads, marinades, and pestos to capture the bright flavors of the season.
Preserve the bounty by pickling, jamming, or freezing your favorites. A little effort now means you can enjoy the taste of summer long after the season ends.