Summer

Shortcakes are biscuit-like cakes that have more butter (or shortening) than many other types of cake. In fact, pastry chefs often describe especially buttery doughs as "short."

If you like, drizzle amaretto or balsamic vinegar over the grilled peaches just before serving.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South." Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.

Lemon thyme, available at farmers markets and specialty produce markets, lends this corn a delicate lemony-herbal flavor, but feel free to use regular fresh thyme instead. Steaming the corn is a gentle method that allows you to cook it in butter; you can pull back the husks and use them as a handle while eating.

Though they're the kind of thing you tell yourself you're making for kids, the way these sweet and slightly salty cookies go a little chewy when they absorb the ice cream will definitely inspire mature palates as well. This recipe is also delightfully devoid of fuss; you simply make one big sandwich and then cut it into small pieces.

Pleasantly pungent with a touch of heat, this classic spring roll sauce also works well with the chicken satés.

Almost any berry, or combination of berries, can be substituted in this recipe.

Nestled in a flaky crust, nectarines and raspberries seem to tease the best out of each other — these pies are fragrant and floral, sweet and tart. Even if you've never had the combination of fruits before, it instantly tastes like an American classic.

Gael Greene shared these recipes with Epicurious from her new book, Insatiable. On a writing retreat at the cabin of screenwriter Vicki Polon, we put together this fragrant soup.

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here. Corn is the perfect vegetable for grilling because it comes with a built-in protective wrapper — the cornhusk. The natural moisture in the green husks helps steam and smoke the corn until it's sweet, tender, and full of flavor. In Latin cooking, corn is often sprinkled with lime juice and fresh cheese — queso fresco — for contrast. I've combined that with the American love for butter, butter, and more butter on corn on the cob.

(Chenjeh kabab) Editor's note: The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Batmanglij and Persian cuisine, click here. Traditionally, pieces of sheep tail-fat are threaded between the pieces of the meat to add flavor and keep the meat moist. You can substitute pieces of smoked bacon cut into 2-inch pieces for a similar effect.

Editor's note: The recipe below is excerpted from Tyler Florence's Eat This Book. To read more about Tyler Florence and to get his tips on throwing a Super Bowl party, click here. This is a great summer fish salad full of brilliant Thai flavors. It's hard to believe so much flavor can come out of a dressing so simple — chile paste, honey, fresh lime juice — tossed with grilled squid and a bit of mint. Dynamite. If you're using wooden skewers, soak them in water for 20 minutes before using them so they don't catch fire on the grill.

The trick: Just add a slurry.
To thicken soups, Terry Conlan of Lake Austin Spa Resort in Austin, Texas, adds slurries, cocktails of flour stirred with a low- or nonfat liquid, such as broth or skim milk. The texture of his Bay Scallop and Corn Chowder comes from a mix of flour and fat-free cream. Use slurries for any soup that calls for full-fat cream by substituting a slurry of flour and nonfat half-and-half.

Healthy bonus: Vitamin A and lycopene from the red peppers

Note: This crust accompanies Soppressata Pizza , Butternut Squash Pizza, and Margherita Pizza with Arugula. Prepare toppings first. Healthy bonus: 3.5 grams of fiber per crust, thanks to the whole-wheat flour

Healthy bonus: Bone-building magnesium and calcium from arugula

Didn't qualify for the Olympic team? Don't sweat it! You can still eat like you're in Athens. This dish, created by Jim Botsacos, executive chef at New York City's Molyvos restaurant, is a winner. It offers vitamins C and B6 and folate. Plus, you'll set the record for quickest grilling time. For dessert, we suggest a victory lap around the picnic table.

Alicia Silverstone, who follows an organic vegan diet, sips this nutritious elixir, which personal chef and friend Lesa Carlson mixes for many of the star's private affairs. It's a tasty health potion: The mint, fresh peach juice, and honey deliver cancer-fighting antioxidants.