(SAVEUR) Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness that's offset by a tangy dressing of sour cream, mustard, and shallots. Serves 4-6Ingredients 2 lbs Yukon Gold potatoes, scrubbed and cut into 3/4-inch chunks3 tbsp. olive oil, divided1 1/2 teaspoons kosher salt, dividedFreshly ground pepper2 medium shallots, thinly sliced (about 1/4 cup)2 cloves garlic, roughly chopped1/3 cup sour cream1 tsp. Dijon mustard1 tsp. red wine vinegar2tbsp.chopped fresh flat-leaf parsley Instructions Preheat the oven to 400...

(Anna Stockwell) A homemade ice cream cookie sandwich is the perfect, well-portioned summer treat. You might be tempted to eat them up right after assembly, but they're well worth the overnight wait: There's something special that happens when the confection is stored in the freezer before eating. As the cream soaks in, the texture of the cookie softens, while ice cream and cookie are bound together by the freezer's chilly blast. I make them in batches throughout the season, wrapping...

(Getty Images ) Active: 30 mins.Total Time: 4 hrs. 30mins.Servings: 4Make-Ahead These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Chris Lilly, author of the new Big Bob Gibson's BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple...

(Getty Images) Active: 45 mins.Total Time: 4 hrs. 30 mins.Servings: Makes one 12-inch tartMake-Ahead For the boules potlucks, Michel Keller, owner and pastry chef of Restaurant du Village in Chester, Connecticut, makes a big fruit tart using an 18-inch antique pan he inherited from his grandfather. He adapted the recipe to produce the far simpler, 12-inch version here.Tart Shell Ingredients: 3 tablespoons almond paste1/4 cup sugar1/2 teaspoon salt1 stick unsalted butter, softenedAll-purpose flour1 large egg, lightly beaten1/3 cup milk Filling...

(Getty Images) Active: 10 mins.Total Time: 25 mins.Servings: 10Basic-EasyFastHealthyVegetarian Marcia Kiesel loves serving cold Japanese plum wine as an after-dinner drink. Here, she uses it to quick-soak plums. Ingredients: 1 cup Japanese plum wine (see Note)1/4 teaspoon ground ginger5 large or 10 small plums (about 2 pounds), cut into wedges2 pints raspberriesGingersnaps, for serving Directions: 1. In a large, shallow bowl, whisk the Japanese plum wine with the ground ginger. Add the plum wedges to the bowl and toss well....

Active: 20 mins.Total Time: 3 hrs. 20 mins.Servings: 4 to 6Make-Ahead For almost four years, Fred Donnelly's red Mogridder's BBQ truck has animated a nondescript section of the Bronx, where it sits in front of his auto repair shop. (The Mogridder's special—an oil change and brake check plus a platter of slow-smoked ribs—does brisk business.) Last October, Donnelly finally opened a place to sit and eat. He makes these spectacularly sticky ribs at home. "Anyone you make them for falls...

(Tina Rupp) ACTIVE: 20 MINTOTAL TIME: 40 MINSERVINGS: 4The flatiron steak, a.k.a. the top blade steak, is a marbled cut of beef from the shoulder. Uniform in thickness and rectangular in shape (just like an old-fashioned iron), it's easy to butterfly for quick cooking on the grill. Here, Melissa Rubel Jacobson flavors the meat with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice. One 1 1/2-pound flatiron steak, about 3/4 inch thick1/4 cup fresh orange juice1...

(Con Poulos) TOTAL TIME: 45 MINSERVINGS: 6 "Celery is a vegetable people either love or hate, and we try to get people to love all their vegetables," says chef Amanda Cohen of New York City's Dirt Candy. She sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting. 2 tablespoons white wine vinegar2 teaspoons fresh lemon juice1/2 teaspoon celery seeds1/4 teaspoon Dijon mustard2 small garlic cloves, minced1/2 cup plus 1 tablespoon...

(Getty Image) Active: 1 hr.Total Time: 2 hrs.Serving: 8Make-Ahead "I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through. Ingredients 1. Six 12-ounce bottles lager2. 3 racks baby back ribs (3 1/2 pounds), each rack cut in half3. 2 carrots, coarsely chopped4. 2 celery ribs, coarsely chopped5. 1 large onion,...

(Con Poulos) • TOTAL TIME: 45 MIN• SERVINGS: 4"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much flavor without the need for butter." Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad. 2 large shallots, thinly sliced1/4 cup golden raisins1/2 cup dry sherry1/4 cup sherry vinegar1/4 cup agave syrup1 teaspoon chopped thymeKosher saltGrated zest and juice of 1 Meyer lemon1/2 cup extra-virgin...

(Getty Images) Active: 35 mins.Total Time: 3 hrs.Servings: 8Make-Ahead These ribs are named after Spanish snacks known as pinchos. Jason McCullar rubs them with a smoked-paprika spice blend, then lacquers them with a sherry-spiked glaze. For an ideal cocktail snack, look for riblets, a half portion of baby back ribs; they're especially meaty. Or ask your butcher to split your rib racks crosswise. Ingredients: Ribs 1/2 cup smoked sweet paprika1/4 cup kosher salt1 tablespoon granulated onion1 tablespoon granulated garlic1 tablespoon...

(Tina Rupp ) ACTIVE: 20 MINTOTAL TIME: 1 HRSERVINGS: 8Any leftover marinated steak is perfect for serving over a salad or in sandwiches. 1/4 cup basil leaves1/4 cup cilantro leaves8 peeled garlic cloves2 tablespoons sambal oelek or other Asian chile sauce2 tablespoons Asian fish sauce1 teaspoon finely grated lemon zest1 teaspoon finely grated lime zest1/2 cup vegetable oil3 pounds skirt steaks cut into 5-inch lengths or flank steaks left whole In a mini food processor, combine the basil, cilantro, garlic,...