Few foods are more symbolic of summer than an ear of sweet, buttery Olathe corn. Skip the pot of boiling water and grill the veggie instead. Chef Paul Reilly (of the now-closed Encore) shows us how.

Roasting marshmallows over a fire used to be our favorite camping ritual—until associate art director Dana Pritts taught us to make ember-baked banana boats.

Cuba Cuba’s spicy mango-cilantro sangria.

Bang!’s homemade ketchup.

A knockout hollandaise is a kitchen staple; the trick is patience and keeping the heat low so the eggs don’t scramble. Sven Hedenäs, executive chef at Tangerine, offers up his fool-proof recipe.