Make Ahead

This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

Squeeze out as much liquid from the zucchini as possible.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice.

Grill the tomatoes just before you place the eggplants in the coals.

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

You can use this simple formula to wake up the Beer-Can Chicken , add another layer of flavor to the Barbecued Chicken , or sass up plenty of things that aren't poultry, like pork, steak, or vegetables.

Serving "green stuff" to kids can be a challenge. But a crunchy salad of bite-size vegetables holds plenty of appeal.

Fold cardamom-scented plum compote through a mixture of whipped cream and meringue; then freeze for an airy, creamy, sliceable summer dessert.

In Texas, barbecue is about beef: specifically brisket, the cut by which any joint is judged. Brisket has become a favorite of restaurant chefs, too, hence the smoke ribbons and Hank Williams songs drifting out of restaurants as far away as Brooklyn. But can great brisket be made at home? I devoted a weekend to the task and learned that with a few key ingredients— salt, pepper, patience, and advice from Aaron Franklin, my neighbor and the pitmaster at Franklin Barbecue in Austin—swoonworthy results are doable. You just have to take the time—12 smoky hours. Brisket (from the cow's breast or lower chest) is rich in connective tissue, so it requires a low-and-slow process to relax the muscle into tender goodness—a pleasure that can't be achieved with a quicker method. Luckily, those first unforgettable bites are worth the weekend. So let's get started.

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry.

Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.

These are fairly large and entrée-sized. If you want them smaller, reduce the cook time by a few minutes.

This versatile salad can be made a day ahead— just let it sit at room temp for an hour before serving.