Summer

To make one 10-inch cake, melt 2 teaspoons butter in the skillet before adding the batter, and bake for 35 minutes.

If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.

Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.

The steeping liquid needs to chill for at least 4 hours, so plan accordingly.

Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.

Use small red or white potatoes if fingerling potatoes are unavailable.

If making this in advance, wait to add the cucumber until just before serving.

Use a mandoline or a very sharp knife to cut the celery and zucchini.

Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one ear per person.

The eggplant can also be served as an hors d’oeuvre, cut into bite-size pieces.