THE summer eating season is in full swing. Here's what I eat to make the most of it.

Caprese Salad The combination of sliced fresh tomatoes, fat slabs of mozzarella cheese and green basil leaves is the classic summer salad. Somehow, the ones I make at home are better than those served in restaurants, especially when the tomatoes come from my back yard.

Corn on the Cob My favorite way to make corn is to strip an ear of all but the last layer of husk, and then grill it. The husk allows the corn to steam a bit on the grill, but it's so thin that you still get some delicious char flavor.

Gazpacho Is it a soup or a liquid salad? The best versions are made with overripe, exceedingly juicy tomatoes.

Peaches For me, a fat, juicy peach that dribbles down my chin when I bite into it is the ultimate summer food experience.

Grilled Salmon The ban on king salmon fishing off California has deprived us of summer's signature fish. It will cost you, but Alaskan salmon will have to do until local waters open again.

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