Ina Garten has developed a jalapeño cheddar cornbread recipe, and that’s the measure for a true staple. Shishito peppers, though, have been thoroughly abundant at the farmers markets near me. I love them grilled, in sandwiches, and pretty much in everything. These teeny baby peppers usually run from 50-200 scoville heat units, but about 1 in 10 really pack a punch.

Although this dessert sounds awfully fancy, it’s actually incredibly easy to make and will pretty much impress anyone with your knowledge of French desserts. Clafoutis has traditionally been made with cherries, but I’m never in the mood to pit 2 whole cups of cherries, so I always reach for berries. Amazingly, this recipe is mixed in one bowl which is always always always a plus. And, to elevate the vanilla flavor, I’ve added 2 tablespoons of brandy to just slightly excite you in each bite. Slice it up into squares to eat or just dig in with spoons.

It’s corn season, which is undoubtedly the best season of the year. And, what’s great is that corn season lasts from mid-June all the way into September. This creamy corn pasta NEEDS to be on your roster. It feels weird for me to rave about something I invented because I always feel awkward “bragging.” But, just this one time, I assure you it’s for your own good.

Besides the dressing, this melon + prosciutto recipe only really requires 4 main ingredients: arugula, cantaloupe, prosciutto, and burrata. Although simple, it looks bright and lively and is certainly dressed to impress.

With my philosophy of eating with the seasons, a strawberry frangipane tart sounds just about right for this time of year. This delicious dessert takes a delicious frangipane and slathers it on flaky puff pastry, which is topped with fresh macerated strawberries and crunchy sliced almonds. It can’t get any better than that.