• Vegetable oil
• 8 ears fresh corn, shucked
• Kosher salt

• ¼ cup extra-virgin olive oil
• 3 garlic cloves, finely chopped
• ¼ bunch parsley leaves, finely chopped
• Kosher salt
• 1 lb. oyster mushrooms, cleaned and trimmed
• ½ lb. white mushrooms, stemmed

• 3 oz. pancetta, cut into 1-in. pieces
• ¼ cup extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 bunches celery (about 2 lb.), stalks trimmed and cut on the bias into 2-in. pieces
• ¾ cup whole peeled canned tomatoes with their juices, crushed by hand
• Kosher salt and freshly ground black pepper

• 2 medium zucchinis
• 8 zucchini flowers, with stems
• ¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
• ¼ cup vegetable broth
• 3 scallions, ends discarded, cut into 3-in. lengths
• Kosher salt
• 2 cups sheep’s milk ricotta
• 1 mint sprig, finely chopped
• ¼ cup grated Pecorino Romano

For the dressing:

• ¼ cup coarsely chopped cilantro
• 2 Tbsp. fresh lime juice
• ½ tsp. ground cumin
• ½ tsp. sugar
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 1 medium garlic clove
• ¼ medium red onion, finely chopped
• ¼ cup plus 2 Tbsp. extra-virgin olive oil

For the salad:

• 6 ears yellow or white sweet corn in husks, tough outer leaves removed
• 1½ cups peeled, seeded, and finely chopped cucumber
• 1 cup cherry or grape tomatoes, halved
• ½ medium red onion, finely chopped
• 2 cups unsweetened corn flakes
• ½ cup coarsely chopped cilantro
• 2 Tbsp. coarsely chopped mint
• Kosher salt

• 6 oz. blue cheese, preferably Roquefort, crumbled (about ¾ cup), at room temperature
• 6 oz. cream cheese, cut into 1-in. cubes, at room temperature
• ¼ cup sour cream
• ½ tsp. Worcestershire sauce
• ⅛ tsp. hot sauce, preferably Tabasco
• Green leaf lettuce, for garnish
• 5 celery ribs, trimmed and halved crosswise into sticks
• Paprika, for garnish
• 5 pitted black California olives, halved, for garnish
• Curly parsley sprigs, for garnish

• One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften
• ½ medium butternut squash, peeled, seeded, and cut into large cubes
• 3 garlic cloves
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• ¼ cup heavy cream
• ½ tsp. finely grated lemon zest
• 3 Tbsp. fresh goat cheese, divided
• 1 medium yellow summer squash, sliced into ¼-in. rounds
• 1 medium zucchini, sliced into ¼-in. rounds
• Kosher salt and freshly ground black pepper

For the pepperoncini butter:

• 8 Tbsp. unsalted butter
• 4 garlic cloves, finely grated
• ½ cup thinly sliced pepperoncini
• 1 Tbsp. pepperoncini pickling liquid
• 1 tsp. kosher salt
• ¼ tsp. ground white pepper

For the corn:

• 4 ears corn (about 1 lb.), husked, each ear cut into 2–3 equal pieces
• ¼ cup vegetable oil
• 1 tsp. kosher salt

• 1 cup fresh corn kernels (from 1–2 cobs)
• ½ cup thinly sliced red onion
• 1 Tbsp. coarsely chopped cilantro
• 1 tsp. Indian chile powder
• 1 tsp. ground coriander
• 1 tsp. cumin seeds
• Kosher salt
• ¾ cup chickpea flour
• ¼ cup sparkling water
• Corn or vegetable oil, for frying
• <a href="https://www.saveur.com/story/recipes/mint-cilantro-chutney/">Mint-and-cilantro chutney</a> or ketchup, for serving (optional)

• 2 Tbsp. plus 2 tsp. vegetable oil, divided
• 4 scallions, trimmed
• 1 cup whole milk ricotta
• 2 tsp. honey
• 1 tsp. kosher salt, divided
• 2 tsp. freshly grated lemon zest (from 1 large lemon)
• 1 tsp. gochugaru (Korean red pepper flakes), plus more for garnish
• 1 Tbsp. white miso paste
• 8 oz. snap peas, ends trimmed and thinly sliced on the bias (1½ cups)
• 2 Tbsp. fresh lemon juice (from 1 large lemon)
• ½ cup fresh mint leaves, for garnish
• Crusty bread, for serving

• 6 ears fresh corn in husks
• 3 Tbsp. unsalted butter, melted
• ½ cup mayonnaise
• ⅓ cup queso añejo or Cotija cheese, finely crumbled
• 1 Tbsp. árbol or ancho chile powder