Summer

The dog-and-relish combo, reinvented.

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. For this Summer dessert, Chef Barber suggests experimenting with any seasonal berry.

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.

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.

This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.

Elizabeth likes to serve these with bacon. For the ultimate breakfast, she cooks the bacon first, pours off a bit of the grease, and cooks the pancakes in the same skillet.

Fattoush is a Middle Eastern take on panzanella, Italian bread salad. In fact, rustic Italian bread is a good alternative to the pita.

The soup can also be served warm.

If desired, garnish drinks with a wedge of grilled pineapple and a chile slice.

A festive margarita variation with muddled fresh blackberries, thyme, and sparkling wine.

Try the topping on burgers or in quesadillas, too.

This recipe is a great excuse to buy heirloom tomatoes in different colors and varieties — they'll look beautiful here.

Editor's note: The recipe and introductory text below are from by Lauren Chattman. Here is a wonderful summer cheesecake, great after a Latin-themed barbecue. The bright and acidic Mango Sauce cuts the sweetness of the coconut and gives the cake some extra tropical flair. Be sure to stir up the cream of coconut before measuring it out, because it settles and separates in the can.

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.

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.