Summer

This dish showcases salmon and the bright, fresh flavor of early-summer sugar snap peas in a dish that's perfect for a lunch with friends or a light dinner eaten outdoors. Broiling the delicate paillards seals in the juices and makes preparation a breeze.

We adopted contributing editor Jon Rowley's technique for poaching salmon in water salted like the sea. This method imparts a touch of brine and enables the other seasonings to permeate the fish. Cut into very thick steaks instead of left whole, the fish is easier to handle and doesn't require a poacher. The creamy sauce makes for a sophisticated finish.

Just when the crowd thinks you're done with the grill, surprise them with this; the romaine's leaves char slightly but stay fresh and crisp. With grilled croutons and garlicky Caesar anchovy dressing, this is a salad that even chest-beating carnivores can get behind.

Grilled and then tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal foil for the hearty grilled steaks.

Radishes, when roasted, lose their bite and perfectly complement the mellow sweetness of cooked zucchini.

Make the most of apricot season while it lasts. Matching the fruit with mustard and pork is one of the best ways to enjoy it.

Two summer favorites join forces in this gratin-style main dish, whose complex flavors belie its ease of preparation.

Editor's note: The recipe and introductory text below are from The Swiss Secret for Optimal Health: Dr. Rau's Diet for Whole Body Healing, by Thomas Rau, M.D., and Susan Wyler. A play on green beans in peanut sauce, this is a tantalizing salad your whole family will love. If you have no digestive problems, enliven to taste with crushed hot red pepper.

In this supereasy, Japanese-inspired dish, salmon is glazed with salty-sweet hoisin sauce and served with a fresh, tangy relish of plums and ginger.

This Latin-inspired combination of flavors works well with smoky grilled pork, and the crispy cumin crust is complemented by both the heat and sweetness in the salsa. These thick-cut chops taste just as good cold — if there are any left.

These Italian kebabs make a very stylish one-dish supper.

The flavors get stronger the longer the cucumbers marinate.

A simple, traditional British dessert that combines fresh berries, buttered bread, and a little sugar — and it couldn't be more delicious. Start the recipe at least 12 hours ahead.

Serving the berries and cream on top is easier than splitting the biscuits, and it's a fun and pretty twist.

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.

Either bittersweet or semisweet chocolate will give great results, but bittersweet will pack more intense chocolate flavor.