Bon Appétit

Why you'll make it: Because it's that dinner-party dish that's as do-able as it is drop-dead gorgeous. Call your meat market ahead to order a boned, butterflied leg of lamb, and ask that the thickness be as even as possible (two to three inches thick). Start the lamb the day before; it needs to be refrigerated overnight covered with the rub.

Why you'll make it: Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.

Feel free to swap in store-bought pizza dough here—the most important part of the recipe is grilling the pies.

Why you'll make it: Because it's as good as a lobster roll in a simpler-to-make easier-on- the-budget package.

Why you'll make it: Because it's that one easy, really delicious recipe for barbecued chicken that every cook needs. Grilling bone-in chicken takes a bit more time than boneless, but the flavor payoff is worth it. Stay close to the grill and flip the pieces every six to eight minutes. Rub spices on the chicken at least six hours ahead.

Why you'll make it: Because it's the simple version of the omelet, and works as well for breakfast as it does for lunch, a late dinner, even with drinks.

Why you'll make it: Because it's everything that's good at the market right now in one good-for-you salad.

Why you'll make it: Because it's the tastiest way we know to use up all those ripe tomatoes you've got at the ready. The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.

Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.

Why you'll make it: Because it's the perfect summer pasta — few ingredients, easy prep, big flavors.

Why you'll make it: Because it's an all-purpose refresher — drink it straight, top with sparkling water, or spike with vodka, gin, or tequila.

Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.

This can be tossed with a pound of pasta (serve warm or chilled), used as a topping for grilled chicken, or spread onto toasted slices of baguette or focaccia.

A sweet substitute for traditional steak sauce. Try it on a rib eye, use it to marinate flank steak, or mix it into ground beef for burgers.

For the best flavor, use very ripe tomatoes and don't refrigerate the sauce. Toss it with pasta, spoon it onto baguette slices, or use it as a topping for grilled chicken, seafood, or tri-tip.

This classic "green sauce" (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb.

Assemble the berries and yogurt up to a few hours ahead, then pour the caramel over shortly before serving.

This gorgeous centerpiece dish comes together in three easy steps.

This luscious (but healthy) dip is great with pita chips or raw vegetables.