• 1¾ cups plus 2 Tbsp. (9 oz.) all-purpose flour, divided
• 1½ tsp. kosher salt, divided, plus more
• 1 large yellow onion (7 oz.), half thinly sliced, half finely chopped
• 1 cup vegetable oil
• 3 Tbsp. unsalted butter
• 5 large eggs
• Pinch freshly grated nutmeg
• 1 cup (4 oz.) grated Bavarian bergkäse cheese or Gruyère
• 2 Tbsp. finely chopped chives
• Freshly ground black pepper

• ¼ cup extra-virgin olive oil
• 1 lb. broccoli, stemmed and cut into florets
• 3 garlic cloves, smashed and peeled
• ½ tsp. crushed red chile flakes
• Kosher salt

For the dip:

• 1 cup sour cream
• 2 Tbsp. milk
• 2 Tbsp. grated yellow onion
• 1 Tbsp. finely chopped chives
• 1 Tbsp. finely chopped parsley
• 1 Tbsp. finely chopped tarragon
• 1 Tbsp. fresh lemon juice
• 2 garlic cloves, mashed to a paste with 1 tsp. kosher salt
• Kosher salt and freshly ground black pepper

For the cucumbers:

• Vegetable oil
• 2 cups cornmeal
• 1½ cups all-purpose flour
• 2 Tbsp. baking powder
• 1 Tbsp. celery salt
• 1½ tsp. kosher salt, plus more
• 1½ tsp. freshly ground black pepper
• 1½ tsp. garlic powder
• 1½ tsp. onion powder
• 1½ tsp. sweet paprika
• 1 tsp. cayenne pepper
• 1½ lb. Kirby cucumbers, halved lengthwise, seeded, and cut into 3 by ½-in. sticks

• 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 Tbsp. red wine vinegar, plus more as needed
• 1 medium garlic clove, finely chopped (1 tsp.)
• 1 medium shallot, finely chopped (¼ cup)
• Kosher salt and freshly ground black pepper
• ½ cup extra-virgin olive oil
• 2 lb. mixed heirloom tomatoes, cored and cut into chunky 1-in. pieces or ½-in. slices
• 1 cup mixed cherry and grape tomatoes, halved
• ½ cup thinly sliced lemon cucumbers or Persian cucumbers (optional)
• ½ cup thinly sliced torpedo onions or Vidalia onions (optional)
• Green and purple basil leaves, torn into small pieces

• 1 tsp. soy sauce
• ½ tsp. kosher salt
• ½ tsp. sugar
• 2 Tbsp. toasted sesame oil
• 1 cup finely chopped red bell pepper
• ½ cup roasted salted peanuts, coarsely chopped
• 1 Tbsp. toasted sesame seeds
• 1 bunch cilantro, coarsely chopped

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

• 2 English cucumbers (about 2 lb.), cut lengthwise, seeded, and sliced ¼ inch thick on the bias
• 2 Tbsp. fresh lemon juice, plus more as needed
• 2 Tbsp. kosher salt, plus more as needed
• 2 Tbsp. finely chopped fresh chervil or cilantro
• 2 Tbsp. finely chopped fresh dill
• Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish

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