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By Food & Wine

This elegant tart is a great option for cooking in the bare-bones kitchen of a mountain cabin, since it doesn't require a special pan. Kelly Liken uses Colorado plums, which she loves for their "beautiful tartness." Even when ripe, the plums are somewhat tangy, thanks to Colorado's cool nighttime temperatures. Any firm-but-ripe plums will work perfectly here. Ultimate Summer Fruit Recipes

Summer Plum CrostataSummer Plum Crostata
INGREDIENTS
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sugar, plus more for sprinkling
1/4 teaspoon salt
1 stick cold unsalted butter, cubed and chilled
1/4 cup ice water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon finely grated orange zest
1 pound firm-but-ripe plums, pitted and cut into eighths
1 large egg yolk mixed with 1 tablespoon of water

DIRECTIONS
1. In a food processor, add the 1 1/4 cups of flour, 2 tablespoons of sugar and the salt and pulse to combine. Add the butter and pulse until the mixture

By Food & Wine

Chef Sylvan Mishima Brackett makes these meatballs, known as tsukune, with hand-chopped meat and skin from the best pastured chicken he can get. Fast and Healthy Chicken Recipes

Chicken-Meatball YakitoriChicken-Meatball Yakitori
INGREDIENTS
1/4 cup sake
1/4 cup soy sauce
1/4 cup raw sugar
1/4 cup plus 2 tablespoons mirin
1 pound coarsely ground chicken
2 teaspoons kosher salt
1 medium shallot, minced
Finely grated zest of 1 yuzu or lemon
1 tablespoon vegetable oil

DIRECTIONS
1. In a saucepan, combine the sake, soy sauce, sugar and 1/4 cup of the mirin; boil until reduced to 3/4 cup, 3 minutes. Let cool.
2. Preheat the oven to 375°. In a bowl, combine the chicken, salt, shallot, zest and the remaining 2 tablespoons of mirin. Lightly coat a rimmed baking sheet with 1 teaspoon of the oil. Form the chicken mixture into 24 meatballs. Brush the meatballs with the remaining 2 teaspoons of oil and arrange them on the baking sheet. Bake for about 6 minutes, until the meatballs are barely

By Food & Wine

On Top Chef, Kristen Kish's winning menu included fennel pollen olive oil cake. She makes the simplified version here with peach slices. Recipes for Peaches

Sweet Peach Olive Oil CakeSweet Peach Olive Oil Cake
INGREDIENTS
3 ripe peaches, thinly sliced
1 1/2 cups extra-virgin olive oil
1 cup plus 2 tablespoons sugar
1/2 teaspoon kosher salt
3 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Sweetened vanilla Greek yogurt or vanilla ice cream, for serving

DIRECTIONS
1. Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper and coat with vegetable oil spray. In a bowl, toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar and the salt. Let stand until juicy, about 15 minutes.
2. In a bowl, whisk the eggs, the remaining 3/4 cup of sugar and 1 1/4 cups of olive oil. In another bowl, whisk the flour, baking powder and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the

By Food & Wine

Trey Foshee makes this salad when zucchini is at its freshest and most plentiful; the feta, pine nuts, fresh herbs and tomatoes are all fantastic with it. More Terrific Zucchini Recipes

Raw and Charred Zucchini SaladRaw and Charred Zucchini Salad
INGREDIENTS
2 cups finely diced crustless country bread
3 garlic cloves, halved
1/2 cup extra-virgin olive oil, plus more for the grill
1 ancho chile, stemmed and seeded
1/2 cup pine nuts, toasted
Salt
Freshly ground pepper
2 1/2 pounds mixed zucchini and yellow summer squash
1 cup loosely packed mint leaves, torn
1 cup loosely packed flat-leaf parsley
1 pint grape tomatoes, halved
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
5 ounces feta, crumbled (1 cup)

DIRECTIONS
1. Preheat the oven to 325°. On a baking sheet, toss the bread and garlic with 2 tablespoons of the oil. Bake for 20 minutes, until the bread is lightly golden; transfer to a bowl and crush.
2. In a microwave-safe bowl, cover the ancho with water and

By Food & Wine

At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce. Best Grilled Chicken Recipes

Big Bob Gibson's Chicken with White Barbecue SauceBig Bob Gibson's Chicken with White Barbecue Sauce
INGREDIENTS
1/2 cup hickory wood chips
One 3 1/2-pound chicken, cut into 8 pieces
Vegetable oil, for brushing
Salt and freshly ground black pepper
1 cup mayonnaise
1/2 cup distilled white vinegar
1/4 cup apple juice
1 teaspoon prepared horseradish
1 teaspoon fresh lemon juice
1/4 teaspoon cayenne pepper

DIRECTIONS
1. Light a gas grill. Wrap the hickory wood chips in heavy-duty foil and pierce the packet all over with a skewer. Add the foil packet to the grill. Cover and let the wood chips begin to smoke, about 5 minutes.
2. Brush the chicken with oil and season generously with salt and pepper. Grill the chicken, covered, over moderately

By Tim Byres for Food & Wine

This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad. Best Steak in the U.S.

Juicy Steaks with Chimichurri SauceCoffee-Rubbed Strip Steaks with Chimichurri Sauce

INGREDIENTS
Chimichurri
1/4 cup sherry vinegar
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
1 small shallot, minced
1/4 cup finely chopped parsley
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped chives
1 teaspoon dried oregano
Kosher salt
Freshly ground pepper

Steak
2 tablespoons finely ground dark-roast coffee beans
2 tablespoons chile powder
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 1/2 teaspoons ground cumin
1 tablespoon kosher salt
Four 10-ounce strip steaks

Salad
1 1/2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1/2 cup snipped chives
1 small shallot, halved lengthwise and thinly sliced crosswise

By Adam Perry Lang for Food & Wine

Grilling kale gives it a toasty flavor; the smartest way to prepare kale for grilling is blanching it so it becomes tender and doesn't burn. Grilled Vegetable Recipes

Grilled Kale with Garlic, Chiles and BaconGrilled Kale with Garlic, Chiles and Bacon

INGREDIENTS
1 pound kale, thick stems discarded
2 tablespoons vegetable oil
1 large garlic clove, thinly sliced
1 small fresh red chile, thinly sliced
Salt
Freshly ground pepper
2 thick slices of bacon, cut into 1/3-inch pieces
1 tablespoon extra-virgin olive oil
Finely grated zest of 1 lemon
1 tablespoon fresh lemon juice

DIRECTIONS
1. In a large pot of boiling salted water, blanch the kale until it is just tender, about 3 minutes. Drain and lightly squeeze out the excess water. Blot the kale dry and transfer to a bowl. Add the vegetable oil, garlic and chile, season with salt and pepper and toss well to coat.
2. In a skillet, cook the bacon over moderate heat, stirring, until crisp, 5

By Sheamus Feeley for Food & Wine

Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp. Grilled Chicken Recipes

Chicken Grilled Under a BrickChicken Grilled Under a Brick
INGREDIENTS
Chicken
1 tablespoon fresh lemon juice
1 tablespoon kosher salt
1 teaspoon sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon granulated garlic
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
Two 3-pound chickens, backbones cut out

Chimichurri
1/2 cup extra-virgin olive oil
1/2 cup chopped parsley
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 teaspoon crushed red pepper
1 teaspoon red wine vinegar
1/2 teaspoon sweet smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt

DIRECTIONS
1. In a bowl, mix all of the ingredients except the chickens. Set the chickens breast sides up on a rimmed baking sheet. Flatten the birds, fold the wing tips under and arrange the thighs next to