Summer

Why you'll make it: Because it's the tastiest way we know to use up all those ripe tomatoes you've got at the ready. The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.

Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.

Why you'll make it: Because it's the perfect summer pasta — few ingredients, easy prep, big flavors.

Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.

This can be tossed with a pound of pasta (serve warm or chilled), used as a topping for grilled chicken, or spread onto toasted slices of baguette or focaccia.

For the best flavor, use very ripe tomatoes and don't refrigerate the sauce. Toss it with pasta, spoon it onto baguette slices, or use it as a topping for grilled chicken, seafood, or tri-tip.

Assemble the berries and yogurt up to a few hours ahead, then pour the caramel over shortly before serving.

This luscious (but healthy) dip is great with pita chips or raw vegetables.

Bourbon lends depth to the sauce and extra sweetness to the cream filling, but this dessert is fantastic even without it.

If you're searching for a showstopping dessert (that is secretly easy to make) to serve company, look no further. Each gorgeous — and delicious — tricolored slice is a canvas of decorative swirls: vibrant orange, deep purple, and creamy white.

This creamy semifreddo captures the heady flavor of ripe summer peaches. It's also a gorgeous showpiece that's perfect for entertaining, since it can be made well in advance of a dinner party.

Although chocolate and raspberry are a luxurious combination, these beautifully layered ice pops are surprisingly light. They're a refreshing dessert after an alfresco meal, or a perfect treat on a hot afternoon.