Summer

Use any combination of ripe melons that you can find. Charentais (or Cavaillon), delicious French melons with orange flesh, are at farmers' markets now, while Galia (sweet and aromatic, similar to honeydew) and Sharlyn (a white-fleshed variety that tastes like a combination of honeydew and cantaloupe) are increasingly available at supermarkets.

Spear fruit with skewers and dip it into the butterscotch, then dip into the nuts and crème fraîche.

How do you improve on ripe summer berries and cream? Whip the cream with a sugar syrup that's been infused with lemon verbena, a fragrant herb available at many farmers' markets.

For extra color, use different kinds of plums, such as bright red-fleshed Elephant Hearts, yellow Shiro plums, and pluots. (Avoid using Santa Rosas, which don't retain their shape when cooked.)

Lime juice, sea salt, and chives come together in a bright-tasting butter for sweet summer corn. What to drink: An oaky California Chardonnay. Easy Serving: Place the seasoned butter in large sealable container. Add hot drained corn. Seal container and shake until butter melts and coats corn. Transfer buttered corn to bowl.

Think of this flavorful medley as an antipasto pasta. Add sides like tomato bruschetta and a romaine-radicchio salad for a fantastic summer supper. What to drink: A bold Sangiovese or Rioja.

Italy meets Greece in a dish that pairs well with grilled lamb or chicken. What to drink: A crisp Pinot Grigio or Grüner Veltliner.

This recipe is a great way to make the most of late-summer tomatoes. Grill some Italian sausages to go alongside. What to drink: A lighter red, like Pinot Noir.

Ultra-creamy Fontina cheese and a layer of black-olive tapenade give this an unctuous, satisfying quality that is usually missing from other veggie pizzas. What to drink: Dry rosé or a spicy Rhône-style red.

What to drink: Pinot Noir or dry rosé.

Swordfish or lamb —guests can choose just one kind of kebab or both. (Chicken can be substituted for the lamb, if you prefer.) The same quick marinade flavors the kebabs, then gets reduced to a sauce for serving alongside.

This elegant dish would be lovely for lunch. What to drink: Something light and fruity, like Sancerre or rosé.

Improv: Try other meaty fish fillets such as halibut, swordfish, or tuna. Replace mixed herbs with mesclun.

Enjoy a taste of the islands with these healthful, low-fat tostadas.

This can also be made with white nectarines, or about six large plums or pluots. It's great with ice cream or whipped cream.

One of Cat Cora's signature dishes is a watermelon, feta, and mint salad (a nod to her Greek heritage). Here, she gives the recipe an Italian accent.

Make this Turkish-inspired side dish into a light summer main course by adding grilled shrimp or chicken or by simply sprinkling with goat cheese. What to drink: Assyrtiko (a white varietal from Greece), Pinot Grigio, or Sauvignon Blanc.

Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian or French bread.

Quinoa has more protein than any other grain; it's delicious in this summer salad.