Citrus

This recipe can be prepared in 45 minutes or less.

A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup.

You can make the syrup a day ahead; however, add the fruit no more than eight hours in advance, to prevent it from getting soggy.

Easy to make and absolutely delicious. Pour a good Cabernet Sauvignon with this.

A great-looking, great-tasting summer pie. Brown sugar enhances the crust.

This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.

"We enjoyed everything about The Peninsula hotel in Beverly Hills — the location, the rooms and the terrific restaurants. The last time I stayed there, I had the most delicious salmon burger at the Roof Garden," says Diana Goldstein of Washington, D.C.. "Now that I've had this version, I may never go back to beef burgers."

"Gelson's market here in Los Angeles has a fantastic variety of prepared foods in the deli," says Susan Baker of Los Angeles, California. "My mother, who doesn't have a Gelson's where she lives in Tacoma, would make a trip to Southern California just for their lemon chicken pasta. I'd love to surprise her with the recipe." This dish is best served either chilled or at room temperature. If you'd like to make your own pasta, our technique video will show you how.

I have always loved the combination of lemon and pistachios. Maybe it's the idea of yellow and green or the fact that the acidity of lemon perfectly tempers the richness of pistachios. Be careful on the second baking of these biscotti — if they get a little too dark the pistachios will turn brown and you'll lose their lovely green color.

Round out the menu with sliced radicchio, fennel and roasted bell pepper salad; crisp flatbread; and apricot sorbet with cookies.

Trying to take a lychee off its pit is nearly impossible. I leave them on their pits which does nothing to detract from the quality of this salad! You can use canned lychees, which are surprisingly delicious.