Summer

Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.

Quick-cooking bulgur can be found at some supermarkets and at natural foods stores.

The good news: This delicious dessert can actually be very low fat if you use the low-fat or fat-free yogurt. The key is to use a good Greek yogurt—the flavor is amazingly rich, even in low-fat varieties. When you're assembling the dish, don't worry about creating perfect layers—this trifle is even prettier when the ingredients overlap a bit.

This can be a great dish all year round, if you choose the best fruits available. The addition of mint adds a bright, refreshing flavor to the sweetness of the fruit.

We have found that bacon gives the corn a nice smoky flavor, but it doesn't get brown and crispy. You can either eat it with the corn or peel it off.

Tuscans are commonly known as mangiafagioli, or bean eaters, and when you simmer cannellini beans on top of the stove and then finish them in the oven with a fresh tomato ragù, you'll understand why. The dish is saucy and comforting—have plenty of good bread on hand—with welcome bursts of acidity from the extra tomatoes scattered on top of the casserole. Grape tomatoes tend to have a sweeter, more concentrated flavor than cherry tomatoes.

Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out on the patio. Thanks to bean thread noodles and baked tofu, they make a substantial meal, but pickled vegetables and a trio of herbs keep each sauce-dipped bite light and cool.

No need to wait for the ice cream truck. These colorful homemade pops capture the warm-weather synergy of ripe strawberries and creamy vanilla.

When it comes to steak, Americans are learning that less meat can be more: more eco-friendly, more healthful, and more delicious. Instead of that huge T-bone or porterhouse, try a smaller rib-eye steak—and make sure it's grass-fed. Grass-fed beef is lower in fat and calories than conventionally raised beef and contains omega-3 fatty acids and conjugated linoleic acids (CLAs), which may boost the immune system and help lower the risk of cancer and heart disease. Keep the goodness going by skipping that pat of blue-cheese butter and drizzling the meat with a simple vinaigrette.
Grass-fed beef is very lean and is best served rare or medium-rare.

I am on a vanilla kick, and it can't be stopped. It should be noted that we are obsessed with malt, brewer's malt, malted milk balls, and the like. These milk shakes are so simple to make, and when we make them, people are always begging us for the secret ingredient. I suppose they aren't used to a malted milk shake anymore. So sad. Also, it makes me bonkers when people ask to use skim milk. It's just not as good, in my humble opinion.

The burger's undeniable appeal and infinite flexibility have inspired culinary luminaries like Bobby Flay and Laurent Tourondel to devote entire restaurants to the humble sandwich. And despite what purists might say, some of today’s best burgers aren't even made with beef. Patties made of lamb, bison, or seafood (like the crab burgers here) are increasingly popular. Toasted bread, a pita pocket, or even a lettuce leaf are fun standins for the traditional bun. In our homage to the modern burger, the crab patties are served open-face with a spicy red pepper dressing.

It's the possibilities in that blank crust that make pizza so much fun. Lately, we've been obsessed with white pizza. Brush the dough with olive oil, sprinkle with mozzarella, and then let the fun begin. Without the acidity of the tomato sauce to contend with, you can really experiment. In this version, asparagus adds freshness and a hit of color, goat cheese brings a creamy tang, and fingerling potatoes (yes, potatoes) round out the pie with their richness.

If you have them, mason jars are a down-home way to serve the drinks.

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.

Halloumi is a firm, mild Cypriot cheese. When grilled, it gets crisp outside, melty inside. Look for the cheese at supermarkets, specialty foods stores, natural foods stores, and igourmet.com.

This recipe yields enough to make the "shortcakes," too.

I can't think of a better sandwich to take along to the beach, enjoy next to the pool, or keep on hand in the fridge than these wraps. The combination of olives, goat cheese, frisée, and red pepper reminds me of the Mediterranean Sea, making any summer occasion seem slightly more exotic. Thanks to the durable flour tortillas, which can hold alot of heft and moisture without soaking through and tearing, these sandwiches can be made ahead of time.