Crumbled to bits and crisped up in a pan, a block of firm tofu becomes an enticing (and easy) dinner. Breaking up the tofu with your hands like this dramatically increases its surface area, all the better for absorbing the heady seasoning blend of cumin, coriander, and crushed red pepper flakes. Toasting and grinding whole spices sounds a bit much for a weeknight meal, but once you consider how little else there is to do, you’ll willingly go this extra mile. It makes a remarkable difference to the final flavor, taking on a faint smokiness that ground spices, however fresh, aren’t able to match. A note on the onion: White onion offers the mildest, sweetest crunch, but a regular ol’ yellow onion will do just fine in a pinch.

Many people expect Vermont dining to be all mle syrup and cheddar, says Combs (and to note, there is an adorable Vermont Country Store just a few steps from the hotel that supplies both in abundance). We celebrate our local roots but also do steak tartare prepared tableside, offer full caviar service, and have a monthly chef’s tasting menu in our Wine Cellar private dining room. We offer traditional French-inspired cuisine but it never feels out of place here because the hospitality is entirely Vermont. Warm, personable, unpretentious.

When you order, opt for a blend of produce-heavy dishes (speaking from experience, the Daily Vegetable should never be skipped) and French classics like perfectly-executed steak au poivre, chicken liver mousse, celeriac remoulade, and of course that tableside steak tartare. The wine pairings are also excellent, earning the restaurant a Wine Spectator Award of Excellence for two years running.

Pro tip: Make the most of your surroundings by ordering room service at least once. The menu is a pared-down version of what you’ll find in the restaurant but also includes bottles of wine, which you can enjoy by the fireplace, in bed, on your private balcony if your room has one, in the bathtub (my personal pick), or even with a picnic packed to-go.

Last month,the Weston also unveiled a brand new culinary project: The Green Cat, part bakery, part cafe, part gourmet grocer, part culinary classroom. Helmed by pastry chef Mary Pisanelli, it features a rotating menu of sweet and savory offerings and a robust bread program with 11 different varieties on daily rotation. Don’t miss the mini sourdough boule flights or the signature Fat Cat bialy filled with seasonal delicacies. Produce from the farm is on sale at the grocer counter and woven throughout the menu—including a Green Cat tea blend curated from farm-grown herbs. And then there’s the Demonstration Kitchen, an immersive classroom tucked behind the bakery where guests can master techniques like laminating croissants under Pisanelli’s instruction.

On my trip to Weston, I was struck by the fact that it hit every mark: luxurious accommodations, plenty of nature (try Emerald Lake Loop for a gentle stroll and a swim), a very good massage, and truly excellent food. I came back to my trash-lined street in Brooklyn wondering what I always wonder: Do I really want to live here?

But that’s the beauty of a great weekend getaway. It’s always just a car ride away.

Watermelon, cantaloupe, and honeydew are easy to find at grocery stores year-round. But during summer, farmers markets and roadside stands start filling up with other types of melons—varieties with floral aromas, honey-sweet flesh, and textures that range from crisp and refreshing to soft and almost custardy. Many belong to the muskmelon family, which also includes cantaloupe and honeydew, though each one has its own distinct flavor and personality.

Some are perfect for eating ice-cold in thick wedges over the kitchen sink; others pair especially well with salty cheese, cured meat, fresh herbs, chiles, or citrus. And while all of them make excellent snacks, most can also be swped into recipes calling for cantaloupe or honeydew. Here are a few of our favorite melon varieties to hunt down this summer.

Charentais Melon

Also known as: Cavaillon melon, French cantaloupe

Honeyed, tender Charentais is a small, spherical melon with greenish-gray ribbing, slight netting (like a cantaloupe with stripes), and deep orange flesh. It’s sometimes called a true cantaloupe since the American cantaloupe is closely related, but actually different type of muskmelon. The flavor is floral with warm spice notes, and intensely fragrant when fully ripe.

Try it: Go sweet with granita or savory with a chilled summer soup.

Canary Melon