Just like the women for whom it’s named, this pasta puttanesca recipe is edgy, spicy, and more than a little sassy. It gets the job done in a hurry, too.

We wish someone had told us about this uncommon take on bread salad, which embellishes the usual suspects with figs and walnuts, a heck of a lot earlier.

Is anything as sweetly satisfying as heirloom tomatoes eaten raw as you stand at the sink? Still, when you tire of that, there’s always this deeply satisfying tactic.

Tomatoes, tomatoes, tomatoes. When you’re inundated with ‘em, there’s just one thing to do with ‘em. Make sauce. Then avail yourself of a nifty tip for space-challenged freezers.

The quintessential summer sandwich, this stack is stuffed with eggplant, bell peppers, red onions, zucchini, squash, and goat cheese. Open wide.

No ice cream maker required. Just watermelon, sweetness, citrus, and mint. Vodka optional. Scoop it up, place in pretty bowls, and accept the oohs and aahs.

You don’t have to be Greek for this simple salad of heirloom tomatoes, green beans, yellow wax beans, red onion, feta, and olives to taste like home.

Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a new bird for you. It’s called guinea, and once you try it, there’s no going back.

Ratatouille gets sliced, diced, deconstructed, and reimagined thanks to this fashionably brilliant approach to late-summer surplus. Oh, and pickled, too.

A charmingly old-fashioned cake that puts to lovely use the abundance of late-summer zucchini languishing in your veggie bin or garden.

Not to be confused with gazpacho, this stunning soup has ample flavor to compensate for out-of-season tomatoes. But with in-season heirlooms? Wowsa.

The antithesis of gazpacho, this robust soup jumbles tomatoes and onion and balsamic and blasts them in the oven for unparalleled cool weather comfort.

“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.

Fresh herbs, a squeeze of lemon, and a foolproof grilling technique lend this unforgettable chicken its effusive Greek accent.

As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.

A good old mountain recipe in which plain old pinto beans are simmered with apple cider and doctored up with onion, salt pork, molasses, and mustard.

A Flintstonian porterhouse can be awesome to behold but tricky to cook. Your Fred or Barney may never admit he needs a little help, but here it is, just in case.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, oniony goodness. Accept accolades. See how easy that was?

Psychedelic purple cauliflower and sweet potatoes lend oohs and aahs to easy peasy chicken breasts stuffed with a few pantry-friendly Mediterranean ingredients.

Rabe. Raab. Rapini. Call it what you will, but this mustardy green veggie of Italian descent is never better than when jumbled with sautéed garlic and crisped potatoes.