• 2 cups milk
• 1 cup polenta (about 6 oz.)
• 3 Tbsp. unsalted butter
• 2 Tbsp. crème fraîche
• Kosher salt
• 1 cup packed parsley leaves
• ¾ cup packed cilantro leaves
• ¼ cup packed fresh oregano leaves
• ¼ cup red wine vinegar
• 1 garlic clove
• 1 jalapeño, stemmed, halved, and seeded
• Freshly ground black pepper
• ½ cup plus 2 Tbsp. olive oil
• 12 oz. cherry tomatoes, quartered
• ½ red onion, thinly sliced

• 2 cups sugar
• 6 cups pineapple juice
• ⅓ cup fresh lemon juice (from 3 lemons)
• 2 cups moonshine or corn liquor
• ½ canister Kool-Aid (9.5 oz.), any flavor
• Pineapple slices, for garnish (optional)

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

• 1 cantaloupe (about 3 lb.)
• ¼ cup sugar, plus more to taste
• Fresh mint sprigs, for garnish

• ¼ cup olive oil
• 3 Tbsp. soy sauce
• 1 Tbsp. red yuzu kosho
• 1 tsp. ground sansho pepper
• 1 tsp. kosher salt
• 5 garlic cloves, finely chopped
• 4 medium tomatoes, cored and halved crosswise
• 1 cup coarsely chopped mitsuba, parsley, or cilantro

• 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

• ¾ cup red wine, preferably Spanish, such as rioja
• ¾ cup lightly sweetened lemon-lime soda
• 1 lemon or orange wedge, for garnish
• Seltzer (optional)

For the croutons:

• ¼ cup extra-virgin olive oil
• 1 tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 2 medium garlic cloves, finely chopped (2 tsp.)
• 8 oz. day-old sourdough bread, torn into 1-in. pieces

For the salad:

• 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
• 1 cup basil leaves, torn into small pieces
• 1 cup mixed heirloom cherry tomatoes, halved
• 1 lb. mixed medium-to-large heirloom tomatoes, cored and cut into ½-in. wedges
• 1 lb. mixed stone fruits (peaches, nectarines, apricots, or plums), pitted and cut into ½-in. wedges

• 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 cup silver tequila
• ¼ cup triple sec
• 1 Tbsp. agave nectar or <a href="https://www.saveur.com/article/wine-and-drink/simple-syrup/">simple syrup</a>
• ½ tsp. kosher salt
• One 12-oz. can frozen limeade
• Lime wheels or wedges, for garnish

• 2 small heads butter lettuce, cored and leaves torn into large pieces
• 2 navel oranges, peel and pith removed and flesh segmented, juice reserved
• ½ cup shelled pistachios, lightly toasted and coarsely chopped
• ½ cup crème fraîche
• ¼ cup finely chopped chives, divided
• Kosher salt and freshly ground black pepper