Gourmet

Only in summer, when baby vegetables are so wonderful and elegant looking, could a one-skillet side dish seem so fancy. A gentle simmer and just a little olive oil and butter enhance the vegetables' natural sweetness — no more effort is necessary.

Chicken fatigue? Turkey cutlets require little cooking time and provide a tender platform for a deliciously garlicky sauce with toasted almonds.

Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

Coconut milk ties this dish together, adding a tropical note and balancing the heat of Sriracha sauce (a Thai bottled sauce of puréed red chiles).

Adding a flavorful mayonnaise to this pan bagnat — style sandwich gives new appeal to traditional French fare.

Just a sprinkle of zest and a dab of lime butter sauce beautifully highlight the flavor of grilled salmon.

Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.

This spicy, smoky chicken is tailor-made for a large group of family and friends. And, since it's delicious served warm or at room temperature, your guests can eat it at their leisure.

Goat cheese makes a lovely base for fresh herbs, carrying their flavor and punctuating their brightness with its gentle tang; in this spread, it tastes particularly mild because of the little bit of whipped cream folded in. Take the cheese out to soften before heading for the farmers market, and by the time you get back, it will be ready to mix with whatever herbs you've found there.

This dramatic, gorgeous terrine isn't just visually arresting; it's also absolutely delicious — and such a sophisticated change of pace from a salad to start the meal. We used beets, haricots verts, and wax beans here, but feel free to improvise if other vegetables look tempting at your local farmers market; you'll need a total of 6 cups of cooked vegetables. Since the vegetables are cooked until very tender — a knife should be able to cut through them without resistance — the terrine slices beautifully.

Enfrijoladas This simple vegetarian meal is traditionally served as breakfast or as a light supper. It is great alone or with eggs.

Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too — especially with the fried wonton skins." When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.

Pitas, or savory pies, are ubiquitous in mountainous Epirus, in no small part because their portability suited itinerant sheepherding families. Even when you are staying put, this one is well worth making. Its homemade phyllo is rolled out much thicker than the commercial kind, making something more akin to a tender piecrust, and it's imbued with rich flavor from yogurt.

A sweet blackberry syrup mellows mouth-puckering limes in an intensely fruity (and kid-friendly) drink.

With adults in mind, we've created a creamier version of the blended frozen drinks offered at many coffee shops.

Be sure not to overblend — the little bits of fruit add a pleasant textural contrast. The pitted dates available in supermarkets work well.

Now's the perfect time for strawberries at their peak, and here is a way to celebrate all their fabulous flavor.

Fatty pork is the standout ingredient in these crisp spring rolls; it adds intense flavor and a tender texture to the crab and vegetable filling. Fresh ginger and a generous amount of cilantro add kick.

This noodle salad, studded with slices of sweet mango and crisp cucumber, is a cooling oasis in the midst of a meal packed with rich, spicy dishes. The glazed roast pork gives the salad added dimension, but could also be served on its own.

Tofu absorbs the richness of sesame oil and the tang of rice vinegar in a fresh salad that pops with crisp celery.