Citrus

Spanish anchovies in vinegar (boquerones) are milder than salted anchovies and have a light pickled taste. They are available in the refrigerated section of some specialty foods stores and online from markys.com.

To give this salad more crunch, add blanched soybeans (edamame) or fried wonton strips.

These tartlets from Sam Mason are great with or without the Edamame Ice Cream. Any extra marmalade is delicious on toast.

Use the ripest white peaches available.

This sweet-tart syrup will be enough for both the rickeys and the fruit cup.

This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy—just thick enough to cling to green beans.

Just as a touch of bergamot brings hints of floral and citrus to the blend of teas in Earl Grey, the essence of Seville orange and lemon scents the Lady Grey brew. Here, lime and tarragon provide yet more layers of fresh flavor.

Mango, kiwi, and pineapple are enhanced with a little lime syrup for a tangy, and not incidentally yellow and green, fruit salad.

Kids will need no explanation: They will marvel at these red-and-green-striped drinks that they swirl with a straw. And for grown-ups who may want to get in on the fun, you can make another batch—a shot of gin makes a pleasant, and civilized, addition.

The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.

The tang of citrus and the refreshing flavor of fennel give this side dish a lightness that other rice preparations just can't match.

A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

The carrot ribbons are simple: Use a vegetable peeler to make long strips.

For a fun presentation, serve the granita in hollowed-out lime halves. To prepare the limes, snip the membranes with scissors, then scrape clean with a grapefruit spoon.