Salt-crusted potatoes with peach-basil dipping sauce

Cooking new potatoes directly in heavily salted water leaves them creamy on the inside and crispily salty on the outside. Combine that with a sauce that balances sharp garlic and vinegar against sweet peaches, leavened with aromatic herbs, and I’m in summer heaven.

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Orzo salad with shrimp and basil

This recipe would be delicious any time of year, under any weather conditions: let’s just be clear on that. But especially in the late days of summer (when the thought of heating up your kitchen is just excruciating) cool, filling salads are a godsend. And when they’re as flavorful as this one — shrimp! basil! tomatoes! it’s almost a caricature of summer! — it’s no sacrifice at all.

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