Chad Robertson

You can think of the chiffon cake as angel food cake’s even fluffier cousin.

Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s ‘Tartine: A Classic Revisited’ is blanketed in a fluffy vanilla meringue.

The idea here is to concentrate a few strong complementary flavors to create a cake that is pleasantly bitter and not too sweet. Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The ganache sets quickly, so cut your cake layers and have your filling and syrup on hand when ready to assemble.

Trust us: No one will complain if you double the shrimp and omit the lobster in this tart and beachy seafood salad. Just be sure to sear the shrimp quickly on a hot grill: The char plays nicely with lime juice.

Use the ripest, juiciest blackberries or raspberries for this cocktail.

Packed with oats, nuts, and seeds, this energy booster can be made up to 1 week ahead. Serve it as a snack, or for breakfast with yogurt and any kind of seasonal fresh fruit.

With a dish this simple, you need the freshest possible fish—and good technique. Score the flesh down to the bone to encourage even cooking, and be patient when making the first turn: If you oil the grill grate well and give the fish time to cook through, the skin won't stick.

These chewy-crisp flatbreads are just right for drizzling with chile oil and herb sauce or wrapping around grilled meat. Use this master recipe and topping combinations from our list below, or improvise with anything from guacamole to pesto. And yes, you can substitute store-bought pizza dough.

Want the fluffiest ice? Scrape the frozen mixture with a fork every 30 minutes to create smaller crystals.

Forget the mezcal. Use this chile-infused tequila in Margaritas and Palomas—salt-rimmed cocktails made with tequila, lime juice, and grapefruit soda.

This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados, you're in for a treat. They're already our go-to side this summer.

Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.