Summer season generally is a punishing time of 12 months — the warmth! — but it surely can be probably the most rewarding, stuffed with juicy stone fruit consumed precariously over the kitchen sink, plump tomatoes contemporary from the market (or the backyard, should you’re fortunate) and impromptu seashore days that decision for recipes each easy and satisfying. The season additionally flies by. In hopes of slowing down these hotter months and savoring each scrumptious chunk of what summer season has to supply, listed below are 17 recipes the New York Occasions Meals employees can’t wait to make.

I make Julia Moskin’s greatest gazpacho all summer season lengthy. It’s a good way to make use of up tomatoes which might be getting too ripe and all these cucumbers your neighbor retains bringing over. I hand it out in small, chilled glasses with a swirl of excellent olive oil on high for an sudden visitor or to start out a cocktail party. However, simply as usually, I pour some out for myself, lean towards the kitchen counter and toast summer season. KIM SEVERSON

I’ve a listing of things I can’t wait to make that feels prefer it grows 10 instances sooner than I can probably cook dinner. However Gabriella Lewis’s limonada immediately landed on the high. I’m intrigued by the idea of throwing quartered limes into my blender with sweetened condensed milk, which provides unexpectedly wealthy notes. I’m saving it for my first sweltering summer season day, a sip of pure bliss. ALEXA WEIBEL

Recipe: Limonada (Brazilian Lemonade)

I can’t anticipate the primary BLT, that crispy bacon, the tangy mayo and, better of all, tomatoes so juicy they drip throughout your fingers. However who cares? It’s summer season! I particularly love Clare de Boer’s BLT as a result of she marinates the tomato slices in pink wine vinegar and salt earlier than constructing the sandwich. That is actually useful for early season tomatoes, which may usually use the flavour enhance. And it makes lifeless ripe August tomatoes style even higher. MELISSA CLARK

Recipe: Juicy BLT

I’m an absolute evangelist for Melissa Clark’s skillet meatballs. When summer season rolls round, I wish to eat each single stone fruit in each doable preparation, and this dinner satisfies that urge — it’s saucy, punchy and fairly sufficient for entertaining. Per Melissa’s suggestion, I often serve the meatballs proper within the skillet alongside coconut rice and an enormous salad. BECKY HUGHES

I’m wanting ahead to spending many of the summer season visiting household in Europe, the place I plan to fill the desk with giant platters of straightforward dishes comprised of substances I discover within the markets: Ali Slagle’s stone fruit caprese and summer season squash scampi, and Melissa Clark’s all-purpose inexperienced sauce, which I can already style slathered over rotisserie hen. BRETT ANDERSON

Recipes: Stone Fruit Caprese | Summer season Squash Scampi | All-Objective Inexperienced Sauce

To me, summer season means chilly noodles. I like to stash away frozen packs of on the spot Korean naengmyeon and produce them out at any time when the craving strikes. These chilly noodles from Eric Kim use substances that I at all times have in my pantry, and I can’t wait to experiment with no matter I’ve available, like dashi, soba or chewy arrowroot starch noodles. ALLISON JIANG

Recipe: Chilly Noodles With Tomatoes

I’ve an unscientific concept that summers in Montreal (the place I reside) are particularly wonderful to make up for the truth that our winters are, to place it properly, tough. Each summer season, the fruit stands at Marché Jean-Talon change into heavy with all types of berries — acquainted associates like blueberries, strawberries and raspberries, but in addition haskaps, Saskatoon berries and gooseberries — and I plan to make use of all of them in Melissa Clark’s summer season berry buckle. MIA LEIMKUHLER

Recipe: Summer season Berry Buckle

When bitter cherries hit the farmers’ market, it’s time to strike. The tart cherries can be found for less than per week or two, so I purchase as many as I can afford, pit them, pack them in sugar and freeze them (4 cups pitted cherries to ½ cup sugar). These frozen cherries will seem in cherry pies throughout Thanksgiving and Christmas, and I’ll maintain again a couple of contemporary pints for snacking and fast baking initiatives. This 12 months, I’m going to swap them in for the plums in Marion Burros’s stellar tart. SARA BONISTEEL

Recipe: ‘Twin Peaks’ Cherry Pie

12 months-round, I can get a world-class pizza a couple of blocks from my home, however within the summertime, pizza from my grill has its personal particular attraction. I make a batch of Roberta’s pizza dough, form it and plop it on the grill till it’s puffed and crackly, then high it with no matter I’ve available. If I plan forward, it may be grilled zucchini with contemporary ricotta, mozzarella and lemon zest, sprinkled with any patio herbs which have managed to flee the marauding New York Metropolis squirrels. CATHY LO

After I want a salad with extra oomph and protein, I look to Melissa Clark’s shrimp salad. It could simply be ready forward of time and transported to summer season picnics, barbecues and potlucks. For the mayo haters, don’t be alarmed. The recipe nonetheless seems contemporary and shiny, due to the 2 complete lemons and zest, celery and herbs which might be tossed into the combination. ELEANORE PARK

Recipe: Shrimp Salad

At all times, at all times Invoice Smith’s Atlantic Seashore pie. A lifeless easy lemon pie — egg yolks, lemon juice, condensed milk and a pinch of salt — baked in a saltine crust and topped with piles of whipped cream. It’s the proper seashore trip dessert. MARGAUX LASKEY

Recipe: Atlantic Seashore Pie

I don’t love baking. And my want to activate my oven declines much more in summer season. So I flip to shrikhand, the delightfully creamy, refreshing, I-can’t-believe-I-made-this-with-yogurt dessert from western India that’s spiked with saffron and cardamom and showered with chopped pistachios. It’s simple to place collectively, seems spectacular and tastes luxurious. Checks all my containers! PRIYA KRISHNA

Recipe: Shrikhand (Candy Strained Yogurt)

Mark Bittman’s watermelon salad is the very best of all worlds: salty, candy, briny and natural, with a wide range of textures that make it enjoyable to eat. Better of all, you don’t need to activate a single equipment to make it. KASIA PILAT

Recipe: Greek-Type Watermelon Salad

Darun Kwak’s almost easy Korean corn cheese makes use of canned corn. However I’m excited to make it with contemporary, peak-season kernels. Reduce from the cob and briefly sautéed, they’ll nonetheless have a juicy crunch. I’ll add plenty of lime, just a little sizzling sauce, and eat it with grilled steak and a chilly beer. EMILY FLEISCHAKER

This shrimp scampi from Ali Slagle tastes like summer season, comes collectively in a single pan and takes lower than half-hour. The corn will get good and caramelized, the tomatoes blister and it’s all tossed along with shrimp in a scrumptious garlic butter sauce. It’s one in all my summer season staples for weeknight dinners or simple entertaining. Serve it with good crusty bread, a pleasant salad or take pleasure in it by itself. KIM GOUGENHEIM

Recipe: Summer season Shrimp Scampi With Tomatoes and Corn

With nice hope, possibly since late April, I’ve been shopping for tomatoes like a idiot. Not too long ago, I cooked a pot of this pasta al pomodoro (with respectable sungold cherry tomatoes on the vine) for me and my companion. I requested him what he thought, and he stated, “Tastes like April tomatoes.” At first, I took it as a dig at my cooking, however he clarified that out-of-season tomatoes are particular in their very own manner, that nature had given them to us, so we must always respect them. It made me have a look at the tangle of spaghetti in entrance of me in a brand new manner, not simply because it was scrumptious to me, but in addition as a result of it was a harbinger of the savory goodness to return. ERIC KIM

Recipe: Pasta al Pomodoro