Summer

Try these tender butter cookies with some spring or summer fruit for a refreshing finale to any of these entrées.

This recipe originally accompanied Cherry-Fudge Brownies with Chocolate Sauce .

To create a basket-weave design, follow the instructions at the bottom of the recipe.

Many Americans first tasted this cold vegetable soup at the 1964 New York World’s Fair. Gazpacho came into favor partly as a vehicle for showing off blenders, the popularity of which created a boom in recipes that called for liquefying ingredients. This recipe goes the Spanish classic one better with the addition of smoky chipotle chilies.

Active time: 15 min Start to finish: 15 min

Yellow or white peaches work equally well.

Buttermilk and blue cheese make this slaw rich and tangy.

Chef Jimmy Bradley's wonderfully simple combinations of texture and flavor at New York City's The Red Cat were the inspiration for this zucchini dish—it makes a great accompaniment to "lazy lasagne." Active time: 20 min Start to finish: 20 min

Plump scallops, sprinkled with salt and pepper, are lightly grilled and served with a salsa rich in parsley and diced vegetables. The salsa should be made just before eating; otherwise the liquid content of the vegetables will turn the dish watery.

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?" This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

These colorful treats are like chilled fruity bread puddings. Start making them at least one day and up to two days before serving.

An exotic and light main course. The vinaigrette would work just as well with red snapper.

Serve with: Crudités dipped into creamy Italian dressing. Dessert: Sliced apricots drizzled with anisette liqueur.