This catfish recipe is incredibly simple—the fish doesn’t need more than a quick pan-fry in butter.

Turn tough chard leaves tender by giving them a light pounding, then dress them in this light sesame-flavored vinaigrette. It’s the perfect side to Amy Thielen’s Japan-meets-Midwest tonkatsu burger. Get the recipe for Japanese-Style Swiss Chard and Sesame Salad »

This recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer’s bounty of gorgeous tomatoes and fresh basil.

This tomato salad with shallot vinaigrette from Alice Waters is our platonic ideal of the dish. Get the recipe for Heirloom and Cherry Tomato Salad

Soba Salad with Marinated Cucumber and Ponzu

Steamed clams in a light white wine-tomato sauce are studded with verdant pieces of broccoli rabe and crunchy bits of prosciutto in this easy skillet supper.

Writer Isabel Gillies tosses together this summery dish with cod fresh from the Maine shoreline and seasonal garden greens. Rainbow chard, bibb lettuce, spring peas, and fresh herbs contrast with the richness of butter-basted pan-seared cod. Get the recipe for Pan-Seared Cod with Spring Vegetables »

A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish. Get the recipe for Sesame Noodles »

This summer mainstay is elevated with grilled sweet corn, plus fresh edamame in place of the traditional limas. Get the recipe for Summer Succotash Salad »

Juicy sweet watermelons go savory in this summery no-cooking-required soup from Anna Watson Carl. Spicy bite comes from jalapeños and red onions, while tomatoes and tart lime juice provide acidity. Get the recipe for Watermelon Gazpacho »

A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks.

Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad. Get the recipe for Greek Pasta Salad »

After discovering that fresh whole wasabi plants were available in the United States, Adrian J.S. Hale found all kinds of innovative uses for them, such as this butter-rich sauce in which the pungent heat of the wasabi root, or rhizome, is balanced by the delicate earthiness of the leaves for a mild heat and slight bitterness that accentuate the sweet flavor of plump pan-seared scallops. Get the recipe for Seared Scallops with Wasabi-Ginger Butter »