Citrus

Coconut milk adds surprising body and richness to the mint-lime mixture. If desired, reserve the lobster shells for stock.

A delicious balance of tangy, sweet, and spicy.

Each squeezed lemon yields about 1/6 cup of juice.

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. This zesty dish proves that grilling isn't just for carnivores. Tempeh, a fermented soybean cake with a nutty flavor and firm, almost meatlike texture, can be found in many grocery stores, health food stores, and Asian markets. We like Lightlife brand. Note that orange oil can be quite strong, so be sure not to use more than the amount called for in the recipe.

The last embellishment for the caramel pecan cakes is easy to make and adds beautiful brightness to the plate.

This recipe is from University of Georgia fan Thomas Lanford Jr., who says: "Satan's Whiskers is in honor of University of South Carolina football coach Steve Spurrier, who most University of Georgia fans believe is Satan incarnate." Ah, the rivalry!

Serve with crusty bread.

Simple and sophisticated.

These savory tartlets are similar to quiches.

Deconstructing the classic icebox cake, chef Adam Randall loosely layers chilled slices of yellow cake with tart lemon cream and then finishes the dish with a cloud of whipped cream and curls of candied lemon peel. This perfect summer dessert is so tasty that no one will ever guess its shortcuts: store-bought cake and sweetened condensed milk.

Use any leftovers as a spread for scones.

Grill the vegetables once the chickens have finished cooking. Because the artichokes have been precooked, it takes just a few minutes to finish them on the grill.

The light citrus flavor in this refreshing side complements the Grilled Tuna with Provençal Vegetables and Easy Aioli .

This tahini-based sauce serves as the foundation for mezes like hummus and baba ghanouj throughout much of the Mediterranean, but it's also a wonderful sauce in its own right, showing its versatility by adding a nutty, lemony hit to the kùfte or to vegetables or fish.

You would be hard-pressed to find something more refreshing than watermelon. This cooler is easy to make, beautiful to behold, and not too sweet. You'll want a pitcher of it in the refrigerator all summer.