Epicurious

Chef Eli Kulp's upgrade on the classic egg sandwich, which he dubs The Hickory Town, is named after the historical handle for Lancaster, PA. You'll have extra gherkin mayo leftover—save it for your next sandwich.

These shrimp are so big and sweet you'd never know they weren't lobster. Hinged grill baskets make turning them super easy.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

Fresh sardines are nothing like their tinned cousins; their flavor is rich and far more delicate. Dressed with a miso glaze and augmented by rainbow carrots and fresh fennel, this is a wonderful, light meal.

Sweet-tart cherries elevate the otherwise straightforward custard, and buttermilk lends a welcome tang.

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

A smoky spice blend gives this quick, modern stir-fry a fantastic kick.

This mixture of spices makes cod- the whitest of fish-taste almost exotic.

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

Thanks to frozen puff pastry, making this savory hors d'oeuvre is a snap.

When the raw slices are baked, they will shrink considerably, so use large beets.

This dish is simple, unforgettable, and bound to please hot-sauce addicts.

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

Just about any fruit will work under this delicious lattice crust, but the sweet-tart trio of nectarines, plums, and raspberries is hard to beat.