Bon Appétit
Crab, Mango, and Avocado Salad with Citrus Dressing
By Elizabeth Horton de Meza
Arugula Salad with Heirloom Tomatoes and Red Onion
By Diane Rossen Worthington
Fresh Corn and Basil Cornbread
By Elizabeth Horton de Meza
Chilled Yellow Squash and Leek Soup With Coriander and Lemon Crème Fraîche
The soup can also be served warm.
Watermelon-Cucumber Margarita
By Ryan Magarian
Pineapple-Chile Margarita
If desired, garnish drinks with a wedge of grilled pineapple and a chile slice.
By Ryan Magarian
Mango-Cilantro Margarita
By Ryan Magarian
Blackberry-Thyme Margarita
A festive margarita variation with muddled fresh blackberries, thyme, and sparkling wine.
By Ryan Magarian
Goat Cheese with Thyme, Peppercorns, and Lemon Oil
Pink peppercorns and peppercorn mélange (a mixture of black, pink, green, and white peppercorns) are available at many supermarkets.
Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
This recipe is a great excuse to buy heirloom tomatoes in different colors and varieties — they'll look beautiful here.
By Tori Ritchie
Panko Pork Cutlets with Pineapple and Ginger Salsa
This Caribbean-style pork dish is by cookbook author Daisy Martinez. Look for panko in the Asian foods section of the supermarket or at Asian markets.
By Daisy Martinez
Sausage, Sourdough, and Bell Pepper Spiedini
These Italian kebabs make a very stylish one-dish supper.
Sweet Pea and Artichoke Lasagna
For a quick defrost, microwave the veggies in bowls for one to two minutes on high.
Panna Cotta Parfaits with Raspberry Compote
By Tim Cole and Hannah Cole
Balsamic Roast Chicken with Arugula and Tomato Salad
A balsamic vinaigrette flavors the chicken and dresses the salad.
By Tim Cole and Hannah Cole
Tuscan Garlic-Pepper Toasts
Great with soup or salad — or alongside Linguine with Spicy Leek and Tomato Sauce.
By Tim Cole and Hannah Cole
Quick & Spicy Asian Pickles
The flavors get stronger the longer the cucumbers marinate.
By Jennifer Rubell
Sticky Rice
Short-grain rice has an especially high starch content, which makes it sticky — and easy to press into a lettuce or nori wrapper.
By Jennifer Rubell