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

• 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

• 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

For the peach filling:

• 3 lb. fresh or thawed frozen peaches, chopped into 1-in. pieces (about 6 heaping cups)
• ½ cup sugar
• 2 Tbsp. fresh lemon juice
• 2 tsp. almond extract
• ½ tsp. ground cinnamon

For the topping:

• 1 cup light brown sugar
• ¾ cup all-purpose flour
• 12 Tbsp. cold unsalted butter, cubed
• ½ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. kosher salt
• ¾ cup sliced almonds

• 1¼ cups kosher salt, divided
• 5 lb. whole live crawfish
• 2 lb. medium waxy potatoes
• 6 celery stalks, cut into 3-in. pieces
• 2 medium yellow onions, quartered
• 1 garlic head, halved crosswise
• 1 lemon, halved, plus additional wedges for serving
• ½ cup Creole seasoning
• ½ cup Old Bay Seasoning
• ½ cup Worcestershire sauce
• 3 Tbsp. cayenne pepper
• 3 lb. head-on jumbo shrimp
• 3 medium ears corn, shucked and halved
• Cocktail sauce, for serving
• Hot sauce, preferably Original Louisiana, for serving

• ½ lb. fresh strawberries
• One 750-ml bottle prosecco, chilled

• 4 oz. sharp yellow cheddar, grated (about 1 cup)
• 3 Tbsp. mayonnaise
• 1 Tbsp. finely grated onion
• 1 Tbsp. finely chopped jarred pimentos, or other roasted red peppers
• ½ tsp. Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 1½ lb. ground beef, formed into 4 equal-size patties
• 4 hamburger buns, toasted
• Iceberg lettuce and sliced tomatoes, for serving

• Two 4½-oz. cans oil-packed sardines, drained
• ½ cup cherry tomatoes (mixed colors), halved or quartered
• ¼ cup torn fresh oregano leaves
• 2 Tbsp. coarsely chopped mixed pitted olives
• 1 Tbsp. capers
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. red wine vinegar
• Kosher salt
• One 12-by-12-in. piece focaccia, preferably day-old or toasted
• 2 ripe medium heirloom tomatoes (mixed colors), thinly sliced

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

For the tahini dip:

• 1 cup tahini, stirred well
• 1 garlic clove, finely grated
• ¼ cup fresh lemon juice
• 2 tsp. kosher salt

For the honeyed kumquats:

• 2 Tbsp. sesame seeds
• 1 cup kumquats, thinly sliced into rounds and seeded
• 2 Tbsp. honey
• 1 Tbsp. white wine vinegar
• ⅛ tsp. ground cardamom
• Pinch kosher salt
• ⅛ teaspoon orange blossom water

For the chicken:

• 1½ lb. boneless skinless chicken breasts
• 2 bay leaves
• 2 garlic cloves, peeled and smashed
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. kosher salt

For the chile vinaigrette:

• ½ cup extra-virgin olive oil
• 1 garlic clove, finely grated
• 1 Tbsp. Aleppo pepper
• 2 tsp. ground sumac
• 1¼ tsp. ground coriander
• 1¼ tsp. ground fennel seeds
• ¾ tsp. kosher salt
• ½ tsp. freshly ground black pepper
• ¼ tsp. ground cardamom
• 3 Tbsp. fresh lemon juice

For the salad:

• 3 small red tomatoes or 1 large heirloom tomato (about 1 lb.), cut into wedges
• ¼ small yellow onion, thinly sliced
• 2–3 cups arugula
• ½ cup cilantro leaves
• ½ cup parsley leaves