For the first summer in memory, thanks to all the rain, we’ve been eating more chanterelles than either corn or tomatoes. Fine by us. They are so plump and meaty they are practically a meal unto themselves. Today, we braised them with sliced garlic in butter, a splash of rosé, and salt and pepper, then gilded the lily and served them over linguine with chopped parsley and grated pecorino. Here’s to the summer of Cantharellus cibarius!