Citrus

This delicious salad is from Johannes.

Susan serves these with homemade pico de gallo, but purchased salsa also works well.

"To celebrate my recent promotion, my sister treated me to dinner at Radius here in Boston," says Jill Thompson, Boston, Massachusetts. The dessert we shared was unforgettable—a hazelnut meringue concoction made by pastry chef Paul Connors. As we polished it off, my sister and I agreed that we had found the city’s best new restaurant." Each component can be made ahead.

Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds — easy to see and remove. Then proceed with the recipe.

An exotic and light main course. The vinaigrette would work just as well with red snapper.

Fresh kernels of raw corn are so sweet and tender that they don't need to be cooked. Their natural sugars and crisp juiciness pair wonderfully with the salty Parmesan and peppery arugula.

Gin Thoke This salad is pungent, crunchy, intriguing, and addictive. Although served as a dessert in Myanmar, it is also a great accompaniment to grilled fish, chicken, or steak.

This salad was inspired by one we had in Rome that was made with Stracchino cheese, but we've used mascarpone, which makes an admirable and accessible substitute. (Stracchino, a springtime cheese, is difficult to find here, even in season.) Active time: 25 min Start to finish: 25 min

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

The leftover syrup from the lychees makes a delicious sweetener for iced tea. Active time: 15 min Start to finish: 30 min

Carrot Torte This cake is from the Veneto region in northern Italy. Use the sweetest, most flavorful organic carrots you can find—otherwise it will be a big "so what."

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

"I'm hoping to get the recipe for a terrific appetizer I tried at Hamiltons' at First & Main in Charlottesville, Virginia," says Sue Carter of Murieta, California. "The seafood fritters came with lettuce leaves (to wrap around the fritters) and a spicy sauce."