SAM SIFTON

Serve with Cuban black beans and fried sweet plantains for a delightful Chino Latino dinner.

Don’t worry if your peaches are subpar — summer’s favorite stone fruit shines when baked under a blanket of crisp golden oats.

Ligaya Mishan’s medieval hummus blends chickpeas and tahini with toasted seeds and spices, hazelnuts and pistachios, preserved lemon and fresh mint.

Eric Kim has a new recipe for the seasonal favorite that plays the savoriness of the tomato against a Japanese spice blend.

Tossing summer melons and berries with lime juice — and some sugar that’s been massaged with the zest — makes for a salad that’s delightful,...

Julia Moskin’s adapted Roscioli recipe features a clever trick that ensures a silky emulsified sauce.

Yewande Komolafe’s new recipe cooks up in a flash and disappears just as fast.

Serve with a pineapple pico de gallo and plenty of warm corn tortillas.

Romel Bruno’s hot-dish-inspired recipe is full of eggy custard, Cheddar, sausage and scallions.

Ham El-Waylly’s recipe tops a cheese-stuffed focaccia calzone with a tangle of charred onions.