Lemon

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program and is used in his Summer Salad. The recipe makes more than enough lemon oil, but it stores well in the refrigerator and can be served with fish or used to flavor dips.

Charmoula is a North African mixture of herbs, oil, lemon, and cumin.

Pink peppercorns and peppercorn mélange (a mixture of black, pink, green, and white peppercorns) are available at many supermarkets.

Editor's note: The recipe and introductory text below are from < by Lauren Chattman. It's simple to doctor plain vanilla ice cream, transforming it into layers of fresh-tasting lemon and blueberry ice cream. Crushed creme-filled sugar wafer cookies add crunch. Dollops of softly whipped cream alongside each slice are a simple and pretty finish.

If strawberry shortcake hailed from the Middle East, it might taste like this. Toasting the almonds lets their essence permeate the cake, making it a lovely partner for strawberries that have been macerated in lemon juice and just a hint of rose water. A dollop of freshly beaten cream melds the two beautifully.

You can't beat the drama — not to mention the deliciousness — of a bone-in leg of lamb. Since it is a thick cut, a garlic, lemon, and spice paste is rubbed all over it and tucked deep inside to penetrate the meat; slow-cooking over indirect heat results in a crisp, smoke-infused crust and a juicy, medium-rare center.

A dollop of cream gives rich contrast to this pink summer ice.

Serve this with the Raspberry-Apricot Compote With Champagne and Lemon Verbena.

Blue Lake is a stringless variety found at farmers' markets and specialty foods stores. Others work well, too, as long as they're fresh and tender.

Though you can certainly buy preserved lemons, we prefer the rich, clean taste of homemade. This technique, adapted from Paula Wolfert's, brings a multidimensional freshness and a wonderfully distinct pungency to the lemons, which are as much a revelation in salads, soups, or even cocktails as they are alongside the grilled fish. There's no need to rinse them first, but do discard the pulp — only the rind is eaten with the grilled sardines.

A quick confection, this cake bakes in just 30 minutes. Translation: You'll be enjoying a homemade dessert with a light crumb and smooth glaze in no time.

A seasonal abundance of peas means more for everyone. This easy side dish keeps them snappy and fresh with aromatic tarragon and lemon zest.

These tasty little tea cakes are a perfect match for the Lime and Lemon Posset.

"Posset" refers to an old English drink made in a way that's similar to this simple pudding. This dessert delivers great results with little effort.

Halloumi, a firm mild Cypriot cheese popular in Greece, can be placed directly into a dry nonstick skillet or onto a grill and cooked. The outside will get brown and crisp; the inside will be soft and melted. Serve right away.

This simple preparation puts the focus on the fabulous seafood.

Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice.

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York. Begin making the cake layers at least 2 days, and up to 2 weeks, before serving.

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. . This traditional wine punch presents the opportunity to turn robust jug wine and fresh seasonal fruits into a festive party drink. The recipe includes a mix of firm fruits (such as seedless grapes, apple slices, pear slices) and soft fruits (like strawberries, peaches, and kiwi). The soft fruits are added to the glasses at serving time.