Citrus

Active time: 25 min Start to finish: 30 min

Stitt likes to use rock salt — the kind used for old-fashioned ice cream churners — as a bed for these oysters because it keeps the shells from tipping and sliding around in the pan and on the plates. Rock salt is sold at many supermarkets, but kosher salt is a good substitute. At the restaurant, Stitt makes this recipe with local Apalachicola oysters, though he also likes the flavor of East Coast varieties such as Blue Point, Pemaquid, and Malpeque, so feel free to use your favorite.

What to drink: A big red with lots of fruit, such as a California Zinfandel; an off-dry white with rich fruit, such as an Alsatian Pinot Gris; or pale ale.

Here's an innovative combination that's excellent on tuna burgers or grilled steak.

Variant: Eddie Brown

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.

Caramelized Fresh Fruit These crackly-coated fruits bring back childhood memories of candied apples. I've given the Roman recipe here; in Venice, where they're coated with a thicker layer of caramel, they are called golosezzi veneziani. Set aside about 1/2 hour for the caramelizing and finish the procedure no more than 1 1/2 hours before serving so that the fruit remains crisp.

If blood oranges are unavailable, simply use the sweetest oranges you can find.

Margaritas Clásicas Mexican and Key limes are slightly sweeter than Persian limes (the standard supermarket variety). They can often be found at Latin American markets or at local farmers' markets. Melissa's sells them year-round by mail; to order, call 800-588-0151 or go to melissas.com. Make these Margaritas two at a time.

Also try the flavored mayonnaise on roast beef or ham sandwiches.

This recipe is an accompaniment for Toasted Coconut Dacquoise with Orange Pineapple Ice Cream .

We seasoned this salad — based on the Middle Eastern bread salad called fattoush — with za'atar, a mixture of salt, sumac, sesame, and thyme.

Present this delightful tart-sweet spread in a glass jar that has been encircled with a ribbon. For a nice touch, tie a spoon into the bow. If you want to omit the canning process, go ahead. The preserves can be stored in the refrigerator up to one month.

Here's a tropical take on one of the most popular warm-weather drinks. This rendition is served on the rocks.