The taste of summer, this Blueberry Pie is bursting with plump native berries baked to soft, juicy sweetness with subtle hints of lemon, cinnamon and nutmeg.

You can make lip-smacking, falling-off-the-bone baby back ribs at home – no barbecue pit or smoker required. These tender, smoky, ribs are oven-baked, then grilled to sticky, crispy-charred perfection.

Molasses and brown sugar, apple cider vinegar and lemon juice give this sweet and sour barbecue sauce its name and its bright, tangy flavor. It’s the perfect sauce for everything you’re putting on the grill this summer.

In this Blueberry Croissant French Toast, rich croissants are soaked in an eggy custard and cooked in butter until they’re golden and crusty on the outside and soft and creamy on the inside, then smothered with fat blueberries briefly heated until they’re bursting and juicy.

This easy baked omelet is stuffed with zucchini, onions, bacon and leeks, cradled in a rich egg custard laced with herbs and tangy Gruyere cheese. 

This height-of-summer menu features zucchini two ways – its ephemeral blossoms as an appetizer and the squash itself in a showstopping dessert. In between, a briny, buttery bowl of clams, mussels and sweet jumbo shrimp.

Zucchini Cake Cheesecake is a dizzying five-layer tower made of alternating tiers of creamy cheesecake and pecan-studded zucchini cake, slathered in sweet, fluffy cream cheese frosting.

Steamed Clams meets Moules Marinière meets Shrimp Scampi in this abundant, messy, garlicky, briny tumble of shellfish. 

Stuffed Zucchini Blossoms are an ephemeral summer prize, oozing with warm, creamy cheese filling inside a light crispy coating, with basil-laced marinara for dipping.

Gorgeous, healthy, and ridiculously easy to make, this avocado and berry salad with homemade raspberry vinaigrette is the perfect summer side.