Make Ahead

Americans have learned to appreciate plain whole-milk "Greek-style" yogurt in all its thick, rich, creamy glory, and those attributes are played up here. Buttermilk and lemon juice bolster its pleasing tartness, and light corn syrup adds body.

You yield to temptation at the farmers market and stagger home with pounds and pounds of tomatoes—and now they are all burstingly ripe at the same time. Don't panic, and don't put them in the refrigerator either. They'll turn flavorless and cottony. Instead, slow-roast them until they become smooth and almost meaty in texture. After six to eight hours in a low oven, they're ideal for bruschetta and for tossing with pasta.

This ice cream forgoes eggs, which can mask the flavor of fresh berries. The result is an intensely-flavored dessert, so make sure you're getting the best berries you can find. (Our strawberry buying guide can help.)

Food editor Gina Marie Miraglia Eriquez, who created this menu, takes the Mexican tradition of sprinkling corn on the cob with cotija cheese and dried chile and turns it on its head. By substituting crumbled feta and mint, she gives the summer standby a Mediterranean slant. Cutting the ears into smaller sections makes them easier to coat with the buttery cheese and herb mixture—and way more fun to eat.

The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy paste adds a singular savor to the butter, but the ease of the tradition remains. It's worth seeking out small radishes like the French Breakfast variety; if you can find only big ones, just halve them.

Mexican aguas frescas, or "fresh waters," made from all kinds of fresh fruit, flowers, or herbs, are a great way to beat the heat. This cantaloupe version gets additional vim from a splash of club soda.

This kuchen would be terrific made with all types of stone fruit, so feel free to substitute any of your summertime favorites for the plums.

Tender, inexpensive sirloin flap steak—another name for the "tails" of porterhouses and T-bones—is ideal for kebabs. It's well marbled (the fat adds flavor on the grill), and its long, narrow shape makes it easy to cut into cubes. Robust and beefy on its own, flap steak tastes even better after being marinated in a paste of olive oil, cumin, coriander, and fresh oregano.

A take on muhammara, a Turkish and Syrian red pepper spread thickened with bread crumbs and walnuts, this sunset-hued condiment comes together in minutes and does double duty as an accompaniment to both the kebabs and the grilled pita.

Make this delicate dessert in a shallow ceramic baking dish so that when it's baked, all that's visible is a sea of golden, toasty caramelized bread slices.

The inspiration for test kitchen director Ruth Cousineau’s velvety chilled bean soup comes from Mediterranean-cooking authority Claudia Roden's recipe for bissara, an Egyptian bean-and-herb purée. The beans here are lima and green, simmered in chicken broth (you can use vegetable broth if you want to go vegetarian) and then puréed until silky. The herbs—parsley, cilantro, dill, and mint—are blended with olive oil so that you can finish the soup with a verdant drizzle, but don’t think of the herb oil as merely a garnish: Its bright flavor brings everything together.

The piquancy of little sweet-and-sour squash helps balance the lavishness of the creamed corn and okra stew. The surprise ingredient here is maple syrup: It adds a more rounded flavor to the pickles than sugar. A mixture of tiny green, yellow, and pattypan squash makes a visual impact, but slices of regular zucchini would be delicious, too.

These muffins arelike blueberry biscuits served in a cupcake cup. They're moist, delicious, and look pretty with violet-colored glaze. Full of omega-3s and 6s, antioxidants, and vitamins, they're great in the morning with a cup of tea, juice, or smoothie.

My biggest challenge to date has been making cupcakes for a six-year-old's birthday party. This recipe, the result of many trials and taste My biggest challenge to date has been making cupcakes for a six-year-old’s birthday party. This recipe, the result of many trials and taste tests, was a huge hit with the kids, who are always our toughest fans. Packed with coconut for electrolytes, lemon juice for vitamin C, and bananas for potassium, these little gems keep us feeling great.

This delicate, floral-scented chocolate showcases lavender. To harvest fresh lavender, select the freshest-looking flowers with the fullest color. Immerse all the blooms in water a few times to remove insects and soil. Then lay the flowers on towels and pat dry or gently spin dry in a salad spinner.

Here's a tasty way to add excitement to your lunch bag. Stuff this flavor-packed mixture into pita with thinly sliced tomato and some lettuce or sprouts, and—if you're willing to offer tastes—be prepared for lunch-matets to ask for the recipe. Try to make this the night before, as it is even tastier after a sojourn in the refrigerator.

When it comes to flavoring, most recipes keep couscous firmly planted in the Mediterranean. But because of its mild flavor and versatility, couscous has tempted me to embark on taste adventures further afield. In this visually striking salad, couscous is flecked with another easily prepared ingredient: arame, an elegant, jet-black mildly briny sea vegetable used in Japanese cooking. Arame is ready to eat after a brief soak in water. Asian seasonings integrate the couscous in a memorable way. Use a food processor to chop the carrots and radishes while the couscous is steeping. Serve the salad on a bed of watercress, garnished with some cherry tomatoes or sliced kumquats.

If you're making these sweets for your kids, remember that chocolate (raw chocolate in particular) can be somewhat stimulating. To avoid turning bedtime into party time, it's safer to make these a daytime snack. For truffles with a completely smooth texture, a high-speed blender is preferable. Any other blender most likely won't puree the shredded coconut, so the truffles might be a little grainy (though still completely yummy).

When I tasted this sauce in Jerusalem a few years ago, I was reminded of how much I like the earthy taste of sesame tahini and the brightness of parsley—stems and all. Whip up a batch and toss it with grains and chopped carrots for a colorful salad, blend it with cooked chickpeas for a quick sandwich filling, or spoon it over microwaved kale or steamed broccoli florets set on a bed of brown rice for an entreé. The amount of garlic you'll need depends upon your taste. I like to start with two cloves and blend in more if needed—keeping in mind that the sauce's favor will be somewhat diluted when mixed with other ingredients. Refrigerate for up to one week. Thin as needed with additional fresh lemon juice—or water, if you're out of lemon.