Citrus
Red, White and Blueberry Sundaes
Strawberries, blueberries, nectarines and vanilla ice cream team up in a quick sundae.
Spring Vegetable Ragoût with Fresh Chervil
Chervil's delicate anise flavor enhances the season's baby vegetables. If you don't have chervil, substitute fresh dill.
Blackberry Mousse
Fresh blackberries are plentiful in July and August, but since we must use frozen in the winter, be sure they're individually quick-frozen (available in plastic bags in the supermarket). Don't use berries packed in syrup.
Mai Tai Sorbet
One of the best-known and most popular tropical drinks, the mai tai translates perfectly into an irresistible sorbet. For a whimsical presentation, garnish with colorful paper umbrellas and bright orchid flowers or bougainvillea blossoms.
Linguine with Parsley-Pecan Pesto Sauce
A cup or so of the linguine cooking water is the secret to a properly made pasta with pesto.
Baked Halibut on a Pipérade Bed
Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.
Strawberry, Citrus, and Champagne Granita
"The citrus-Champagne granita was the perfect ending to a dinner I had at The Harvest in Pomfret, Connecticut," writes Phyllis A. Nigris of Johnston, Rhode Island. "I love this type of cool, refreshing dessert, so I would be grateful if you could obtain the recipe."