What to Cook

Dry-Brined Turkey With Sheet-Pan Gravy

For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it’s dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin.

Green Beans and Greens With Fried Shallots

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Crushed Sour Cream Potatoes

These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There’s no ricing, mashing or whipping — just a simple crush to expose the potatoes’ craggy interior. From here on out, the key word is “cream”.

Spicy Caramelized Squash With Lemon and Hazelnuts

As we enter the period where the farmers market is mostly just squash, lean into it by making this bright, spicy side dish.

Grilled Corn and Scallion Salad

The corn is very, very good right now, and you should make this corn salad to celebrate.

Lentils (Daal) with Fried Lemon and Garlic

While red, yellow or brown lentils/daal would work here (black and green will never fully achieve that porridge-like texture, so I would not use them here), I prefer yellow or red because I am superficial and I think those are the most gorgeous quick-cooking lentils.

Spicy Fried Chicken

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Coconut Banana Cream Pudding

Layer that pudding with limey bananas and whipped tangy yogurt, and top it with a festive maraschino cherry, and all of a sudden it’s like in the movies when the “nerdy girl” takes off her glasses, lets her hair down, and reveals that she was, indeed, “a total babe” this whole time.

(Cottage) Cheese Cake

This gorgeous, foolproof cake is a nice way to use any stonefruit that’s starting to pop up at markets (but it’s especially great with apricots).

Double-Crust Peach Pie with Honey, Ginger, and Lime

If you want a long weekend baking project, this pie is the best way to use up all the peaches at the market right now.

Charred Citrus Chicken

This is simply an excellent chicken, and is a very fun way to switch up your summer grilling routine.

Potato Salad with Celery and Mustard

This mustardy, crunchy, tangy, herby, wonderful potato salad makes an excellent plus one at any picnic/bbq/party all summer long. Don’t worry about it being out for too long—it gets better the longer it sits, but it will also surely get eaten quickly. 

Anchovy Apple Apricot Artichoke Arugula Asparagus

Bacon Banana Beans & Legumes Beef Blue Cheese Blueberry Bread Brisket Broccoli Broccoli Rabe Buttermilk

Cabbage Capers Carrot Cauliflower Celery Chicken Chickpeas Chiles Chocolate Cinnamon Citrus Clams Coconut Corn Cornmeal Cranberries Cucumber

Dates Dill

Egg Eggplant Escarole

Farro Fennel Feta

Grapefruit Green Beans

Harissa Hazelnut Hominy Horseradish

Kale

Labne Lamb Leek Lemon Lentils Lettuce Lime

Maple Syrup Matzo Mushrooms Mustard

Olive Onion Orange

Panko Parmesan Parsley Peach Peas Pecan Pecorino Pepperoncini Pickles Pistachio Plum Pork Potato Puff Pastry

Radicchio Radish Red Onion Ricotta Rutabaga

Sage Salmon Sardines Sausage Scallions Sesame Shallot Shrimp Squash Steak Strawberry

Tahini Tarragon Tofu Tomatillo Tomato Tortilla Trout Tuna Turkey

Walnuts

Zucchini