Bon Appétit

In this recipe, the potatoes are boiled, gently flattened in a kitchen towel, brushed with oil, and grilled. The result? Potatoes that are creamy on the inside and crispy on the outside.

Tomatoes at the peak of flavor need only fresh herbs, a drizzle of olive oil, and a few minutes on a hot grill.

No need to heat up the oven. Not only is grilling faster than baking, but it also adds a nice smoky flavor to the pizza.

Six ingredients yield big dividends. Be sure to use a good-quality fruity olive oil.

The chutney is macerated in vinegar and sugar, creating a syrupy sauce that also softens the fruit.

The richness of the lamb is balanced by the sweet-tart lemon sauce. To make things easier, ask the butcher to trim the lamb for you.

All the flavors of the cold Spanish soup—in a chunky salsa. The secret ingredient here is smoked paprika, which is now available in the spice section of many supermarkets. That variety is slightly sweet, but a hot version (available at specialty foods stores) can be used instead, if you want more heat.

Penne, a tubular, pointed pasta, looks great alongside the zucchini blossoms.

This fast-cooking frittata has a lighter texture than most.

When corn season is over, this soup is one of the dishes I miss most. I think you'll like cooking the kernel-less cobs with the milk—it's a great way to get every last bit of flavor from the corn.

For a healthier alternative to french fries, try this baked version.

Also great made with ground lamb.

In a clever switch, a zucchini blossom stands in for the traditional sage-leaf topping. A terrific dinner-party dish.

Pretty sundaes that have tons of mint flavor—in the fudge sauce, sugar topping, ice cream, and crumbled cookies.

These gorgeous, grown-up treats feature crunchy almond cookies, icy coffee granita, and creamy orange ice cream. Amaretti cookies vary in size—you'll need eight to twelve cookies for the parfaits.

This pretty salad gets its name from the long slices of zucchini, which resemble tagliatelle pasta. I like to mix in some fresh mint and lemon for a nice zip, cucumber and sweet onion for crunch, and pistachio oil for fabulous depth of flavor.

Layer store-bought vanilla ice cream with peanut butter, caramel sauce, and a peanut–graham cracker crust for the ultimate summer dessert indulgence.

Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery rice noodles and tender duck, its skin crisped under the broiler. When roasting the duck, be careful not to overcook it—you don’t want it to dry out and become stringy.