Summer

Pound the pork into superthin cutlets to get the best crust-to-meat ratio. Make extra for a next-day sandwich.

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

Watermelon takes on a nice char on the grill. Don't fiddle with the pieces; just flip them when it's time.

Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.

In this simplest of summer desserts, sour cream adds a pleasant tang to lightly sweetened vanilla whipped cream.

Cherry tomatoes—grilled on the vine and drizzled with fragrant basil-mint oil—burst with flavor alongside salty grilled Halloumi cheese and crisp, cool watermelon.

Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy.

Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic.

My younger son loves these cupcakes and calls them Strawberry Spongecakes. These pink-flecked pleasers are best made at the height of strawberry season.

My younger son eats this straight out of the bowl!

Like the striped pops from the ice cream truck—without the artificial flavors and colors.

It's hard to believe that a three ingredient dessert can deliver such a big flavor payoff. Try garnishing with a wedge of watermelon.

We find that the kids are more likely to eat spinach when it's chopped and not "stringy." Their word. Not ours.

"We make this salad when it's hot on the farm and we're in the mood for something refreshing." —Jenna Clemens, Full Belly Farm, Guinda, CA

At San Francisco's Contigo, chef Brett Emerson created this muddled soda to showcase the small, sweet strawberries he finds at the farmers’ market.

Peaches are abundant in the area around Piacenza. My mom's mother, Nonna Stella, used to use them in this traditional dish during the months when the peaches were at their best. In fact, my mom likes to tell me how, when she was pregnant, she ate them nonstop. The peaches should be very ripe and juicy. If they're not so juicy, you may need to chop an extra peach half for the filling, to add a little moisture. Make amaretti crumbs by pulsing the cookies in a food processor, or putting them in a resealable plastic bag, and crushing them with a rolling pin or a meat mallet.

I first sampled a version of this light and lively salad as a meal at chef Yves Camdeborde's Le Comptoir in Paris's 6th arrondissement. Yves and I participated in the New York marathon in 2006, and I am sure that the strength gained from this protein-rich salad helped me make it to the finish line! This dish has it all: color (the red bits are lobster roe), crunch, and a light touch imparted by a dressing of yogurt and mustard.