Summer

No soaking, husking, or silking required: The corn cobs will slip right out of their husks when cooked.

Most people think of ambrosia salad as a cloud of chunky white fruit in a glass bowl with neatly arranged canned mandarins on top. But we've evolved from those dark ages, and it's high time this salad got a makeover. Ambrosia can be reeeaally delicious, if made with the best, freshest ingredients. If you are even thinking about using dried coconut flakes from a bag, don't bother with this. Sweet fresh coconut meat is what makes it a standout. I don't usually go for aperitifs, but a chilled glass of Lillet is perfect with this salad.

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme.

Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.

Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.

A tart huckleberry drinking vinegar (you can try it with different berries) gives club soda some kick.

We doubt you'll have any leftovers from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee.

Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.