Summer

Serve this jam with scones and tea, spread over pancakes, alongside grilled pork, or swirled into yogurt.

Great with: Grilled lobster, shrimp, or filet mignon.

Great with: Grilled hoisin-glazed ribs, pork chops, or chicken satay.

Adobo is the spicy tomato sauce that comes in the can with chipotle chiles. Look for canned chipotles at supermarkets, specialty foods stores, and Latin markets.

Though you could certainly use regular red cherries in this recipe, we prefer yellow cherries such as Royal Ann or Rainier, available in supermarkets, for their lovely yellow color, as well as their bright flavor and mild sweetness. We use Greek yogurt because it has a much thicker texture than other yogurts and holds its shape nicely.

If you don't have peach brandy on hand, use additional white wine instead.

Simple but elegant, this dessert makes a refreshing finale to dinner on a hot summer evening.

Check your local farmers market or Chef's Garden (800-289-4644) for the geranium leaves or experiment with other leaves such as fresh basil or mint.

Whether you use heirloom, beefsteak, or cherry, this simple dish is all about the tomatoes. Be sure to use the ripest ones you can find for the best results.

This colorful side dish gets a hint of heat from roasted poblano chiles. Its bold flavors make it a great accompaniment to grilled meats.

We like to serve this fresh salsa with grilled fish, chicken, or pork, or as a dip for tortilla chips.

Nothing can beat greens from the farmers market — they're so beautiful, delicate, and fresh, you simply can't help buying some.

If you want to eat this entire menu with your fingers, the corn can be served hot on the cob, brushed with the butter mixture and sprinkled with cilantro. To save space on your stovetop, you can boil the corn first, then boil the crabs in the corn-cooking water.