December 2009

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. We advise against using sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

A riff on the traditional Italian bread salad, panzanella, this version is arranged on a platter rather than tossed. The vinaigrette, chunky with red onion, olives, and basil, pulls all the elements together.

Serves 6

Colored bell peppers give this salad a bright and dressy look. To make it more substantial, top with strips of grilled chicken or flank steak and serve with toasted pita wedges.

Versions of this recipe have been going around for decades. They’re made with marinated artichokes or canned artichoke hearts (as they are here), spinach, all kinds of cheeses that melt easily, plus mayo. Serve with crackers or crusty bread.

The classic succotash is made from corn and beans. In this summer garden version, fresh kernels are sauteed with green beans. You can also stir in diced bell peppers, cherry tomatoes, cubed zucchini, or carrot slices. Freshly harvested red onions are wonderfully sweet and give this saute a perfect aromatic base.

Earthy sage-infused butter makes this sweet corn linguine a summertime standout. Serve it as an indulgent, meatless main course, or pair it with lemony roasted chicken. While you simmer linguine, cook sage, garlic, and corn just until the kernels are tender but still have some bite. Then toss them with the hot pasta. Not much to it, but you’ll impress vegetarians and omnivores alike.

Pebre (pronounced “pay-bray’’) is a popular Chilean condiment something like salsa. Like Argentine chimichurri, the chunky pebre contains herbs and vinegar. Often compared to Mexican pico de gallo, pebre lacks serious chili heat. Choose mild, sweet peppers such as banana, yellow, or wax. Prepare this condiment a day ahead; the flavor and texture are best after a lengthy marinade. Serve it beside grilled meats and seafood or set it on the table with bread. Watch it disappear.

The distinctive flavors of tomatoes, olives and Gruyere combine to give bok choy a Mediterranean flair. 

This light soup is a great way to slip fresh corn (and tilapia, of course!) into your late-summer menu. Make it a meal: Enjoy with a mixed green salad and oyster crackers.