Vegetarian

Homemade citrus curd—a mixture of eggs, sugar, butter, and orange and lime juices—adds tangy flavor to this mousse.

The sauce can be refrigerated in an airtight container for up to 3 days. Warm over gentle heat just before serving.

If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.

The lemon slices can be stored in an airtight container at room temperature up to 1 day.

The crêpes can be made 1 day ahead and refrigerated, wrapped in plastic wrap. To reheat, wrap them in foil and warm in a 200°F oven.

Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.

For the creamiest results, allow the mascarpone to stand at room temperature for 15 minutes before serving.

Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.

When put directly on the grill, potatoes will burn before they are cooked through. Parboiling potatoes and wrapping them in a foil packet with seasonings allows for perfectly grilled potatoes with lots of golden, flavorful bits. See page 619 for more spice-mix suggestions.

For crisp browned potatoes, avoid crowding the pan when sauteéing.