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This soup is about as easy as opening a can, and it is especially good for lunch on a hot day or poured out of a thermos at a picnic; it is so refreshing and satisfying. And if you have cucumbers in your garden, here is a way besides salad or pickles to use your bounty. This recipe can easily be doubled.

This is an early signature dish of my colleague Jonathan Waxman, who has been at the center of the contemporary American food scene since the early 1970s, when he worked at Chez Panisse in Berkeley and at Michael's in Los Angeles. Waxman now presides over Barbuto—he's "the bearded one"—in the far west Greenwich Village, where all- American inclinations meet simple Italian cooking, frequently in the wood- burning oven. Jonathan's cooking has always been defined by its clarity; there are times when I wonder how he has managed to make something as simple as a roasted chicken or a plate of beets seem so special. Top-quality ingredients in season and vigilant preparations are the answers—what I strive for in my own cooking. This dish is a classic example of the early wave of what was known as the New American Cooking—a movement, if not a revolution, now forty years old and counting. It also demonstrates that a new, even trendy, dish can endure and become a classic—if it has integrity. Nevertheless, you can improvise here. Change the herbs according to what you've got, and the oils for the dressing.

"Don't worry if the fritters seem a little flimsy—they hold together and flip easily during cooking," Bemis says.

The deconstructed caprese is a sandwich on a skewer, featuring crusty bread, mozzarella cheese, tomatoes, and basil. While it looks sort of fussy, it’s actually a snap to pull together and it has a colorful presentation that looks quite smashing in a lunch box. Small mozzarella balls, also known as bocconcini, measure about an inch across and are sold in the specialty cheese section of many supermarkets. Pack the skewers with a little side of olive oil and balsamic vinegar for lunchtime dipping. For bigger appetites, increase the recipe by 50 percent, which will make three skewers instead of two.

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

Because this dough is eggless, it has great al dente texture. If you can't find durum wheat flour, all-purpose will work well, too.

"This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne."

"I spend most of late summer picking these veggies," Bemis says. "I have to get creative to keep up. The pesto makes this combo so refreshing."

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

We think our wedge salad recipe is the ultimate iteration, but we're not opposed to innovation—like these embellishments and swaps.

Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.

To ensure the snow-white color of this soup, don't let the onions brown.

The shape of the crystals varies quite a bit from brand to brand, so measuring kosher salts by weight is the most reliable method. Not ready to invest in a scale? See the box below for volume conversions.

This dish is only as good as the crab it's made with; buy the best you can get.

This silky, aromatic soup is a complete meal in a bowl.

Ready in no time, this chunky and spicy soup requires very little cleanup.

Yuca Bread with Queso Fresco The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets).

The addition of avocado makes this cold soup creamier than your average gazpacho, and the greens make it, well, greener, and with jalapeño included, too, it's got a serious kick that makes it anything but traditional. It probably goes without saying, but if you serve this to Spaniards, either don't call it gazpacho or be prepared for some arguments at the table.