The Bon Appétit Test Kitchen

Spoon this umami-rich compound butter over your favorite steak as it rests.

The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.

Perfect with Tri-Tip, this rub from Sue Torres, chef at Sueños in New York City, will give smoky flavor to any steak.

If you're craving the traditional picnic favorite, try this recipe, which makes enough to dress 8-9 cups of shredded cabbage and vegetables.

It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.

Ladolemono, with its one-to-one acid-to-oil ratio (as opposed to the usual one-to-three), is a classic Greek vinaigrette that gives a flash of brightness to grilled octopus, shrimp, squid, or the smoky, crispy skin of a whole branzino

Our favorite Mexican street food gets the crostini treatment.

How do you impart the most flavor in a boil without overcooking the shrimp? Ice! Adding 4 cups of ice cubes to the pot as soon as the shrimp are cooked through allows them to continue to absorb the flavors of the boil without getting tough. For a classic meal, pair with corn on the cob and boiled potatoes, or serve as a starter for a crowd.

Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.

The paper-thin crust and pillowy crumb of a New Orleans—style French roll is essential to this classic sandwich—as is Crystal hot sauce.

Sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor.

This is a classic Scandinavian-style smørrebrød.

You can sub in fresh favas or edamame for the peas.

There is almost no piece of meat—except for a big, fat, expensive rib eye or porterhouse—that cannot be improved by a good dry rub. It's quick to assemble yet will pay you back in smoky dividends all summer long.

Sesame oil and rice vinegar spin the caprese eastward.

Quick pickled figs add a sweet-tartness to this bruschetta.

Briny-sweet crab and piquant chiles shine on subtly flavored white bread.

This is inspired by the Italian combination of fruit and ham (think melon and prosciutto) by way of Georgia.