Make Ahead

Because puréed frozen raspberries and yogurt both have thick, creamy textures, you can spoon them into pop molds one after the other for a striking layered effect without taking the time to freeze the layers separately.

A little balsamic vinegar and a few grinds of black pepper bring out the sweetness of ripe strawberries.

Watermelon in its solid state is so loaded with water and sugar that it is little more than a beverage waiting to be released from captivity. This tangy, refreshing drink is the fulfillment of that promise. The addition of a little vinegar does much to expand the aroma of the watermelon, which is barely perceptible when you’re eating the fruit. Mint and watermelon are natural BFFs. If you were unaware of that relationship before tasting this recipe, afterward you will try never to serve a slice of watermelon without a mint sprig somewhere nearby.

Extracted from the pulp inside the seedpods of the African tamarind tree, tamarind paste is sold in Indian groceries and sometimes in the Asian section of supermarkets. Tamarind pulp is quite sour, being about 20 percent acid (mostly tartaric), but it is also somewhat sweet and savory, with a complex roasted underpinning. In much of Asia, tamarind is used to acidify sauces, soups, preserves, and beverages. If you can't find it, you could substitute a combination of lime juice and Marmite and come close. Tamarind paste will keep almost indefinitely in the refrigerator in a tightly closed container.

Wheat Free No need to worry if your local market doesn't carry egg-free mayo. Just whip up some of your own. This recipe works very well as a sandwich spread or in any mayonnaise-based dressing. As long as you use wheat-free vinegar, this mayo is indeed wheat-free.

Sweet-tart roasted Michigan cherries are balanced by pure, tangy goat cheese. Like a cherry cheesecake, but better. Goat Cheese Ice Cream pairs with many fruits, but we make it two ways: roasted red cherries go into our spring and summer versions, and in the fall we switch to Cognac figs. The cherry or fig compote can also be served on top of the ice cream, rather than layered into it. The combination of these flavors reminds me of the center of a cheese Danish. Roasted red cherries burst with concentrated sweet cherry flavor. As for the goat cheese, find a fresh, locally prepared cheese if you can; it will be the most flavorful and have the cleanest finish. Jean Mackenzie, who supplies out goat cheese, makes some of the best I have ever had. Pairs well with: Chocolate. Ice wine. Toasted hazelnuts.

Because ripe pineapples bruise easily and don't travel well, and because the fruit doesn't ripen after being picked, processed pineapple products like juice and canned fruit that are made from fully ripened fruit frequently taste better than the fresh pineapples available to most consumers. That's why I don't waste my time juicing my own pineapples for beverages. Strawberries are another matter. Strawberry juice, because of its low acidity, is highly perishable. In this light sparkling soda, the strawberry juice is fresh and the pineapple juice is processed—the best of both worlds.

This zucchini-flecked cornbread walks a delicious line between sweet and savory.

We love this marinade on Kalbi . Try it for an Asian twist.

A glass of chilled Prosecco is a fine prelude to a summer meal. Morphed into a sophisticated gelée, it's a great ending, too.

Serve topped with a generous scoop of vanilla ice cream.

Enough to marinate 2 pounds of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops).

Everyone needs a terrific vanilla ice cream recipe in their repertoire, and here it is. Keeping a tub of homemade vanilla ice cream in my freezer is standard policy, since I can't think of any dessert that isn't made better with a scoop of vanilla ice cream melting alongside.

Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.

Dark, milk, and white chocolate chips are sprinkled throughout this rich chocolate cupcake. For a more sophisticated version, use only dark chocolate chips. Guaranteed to fulfill your daily chocolate craving.

My younger son loves these cupcakes and calls them Strawberry Spongecakes. These pink-flecked pleasers are best made at the height of strawberry season.

Tofu is a surprisingly rich source of calcium, which may discourage your body from storing fat, especially in the tummy region. Break out the bikini!

A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.

It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.