Summer
Coconut Shortcakes with Peaches and White Chocolate Cream
A delectable new take on the old-fashioned summer shortcake.
Yellow Summer Squash and Corn Soup
If desired, this soup may also be served cold‑chill soup in a bowl set in another bowl of ice and cold water, stirring, about 20 minutes.
This recipe can be prepared in 45 minutes or less.
Pita Bread Salad
Called fattoush in Lebanon, this colorful dish is offered as a first course at Al-Amir restaurant in Portland, Oregon.
Nectarine and Plum Tartlets
These pretty tartlets can be made one day ahead. Arrange them in a single layer in a shallow plastic container for transporting.
Blueberry Bran Sunflower Muffins
These fruit-rich, nutty muffins were a highlight on a summer-beach-weekend menu.
Can be prepared in 45 minutes or less.
Fudgy Chocolate-Raspberry Bars
In this recipe, dense chocolate cake is topped with a glaze made from raspberry jam and chocolate-fresh berries are the finishing touch. This dessert is elegant picnic fare: Prepare the bars a day ahead, and pack in a covered container.
Tomato, Onion and Zucchini Salad
By Kristin H. R. Small
Fresh Plum Frangipane Tart
The classic almond mixture known as frangipane fills an almond crust. Sweet plums and a brandied glaze top it off.
Grilled Lamb with Horseradish-Mint Sauce
By Kristin H. R. Small
Basil Flatbread with Roasted Tomatoes and Basil Oil
Here's a popular starter at The American Restaurant in Kansas City.
Blueberry-Raspberry Cake
By Barbara Steinberg