Simmer

The first time I tasted rose water in a milky pudding, as a child in Turkey, I was overwhelmed by its intensity. Always the curious eater, I tried again, wondering whether I could ever like this flavor, and then again — and again and again. Rose water has this effect on you. Its concentrated, bold aroma, evoking the serenity of churches or mosques, does require some getting used to, but when you do, you will never stop longing for it. In this dessert, I infuse sweet dates with rose water's heady aroma and add them to a rice pudding made with Chinese black rice. This soft-textured rice was once eaten only by the emperors of China. Lotus Foods offers a delicious heirloom variety under the trademarked label Forbidden Rice. It makes for a stunning dessert as it turns a deep burgundy hue when cooked. Choose firmer dates such as Deglet Noor for this dessert, as you don't want them to become mushy in the pudding.

When it comes to nutrition, cherries don't bomb. They're rich in anthocyanins, which can jump-start your immune system and mop up free radicals.

Serve this terrine as an elegant starter to a summer meal.

This recipe has been a New York favorite since the mid-'90s, or so claims Otto pastry chef Meredith Kurtzman: "I ate something like this at Gramercy Tavern first, and later at Babbo. So it's not really new." But few have done as well as Kurtzman to capture the season&151;and so much flavor&151;in each bite.

This soup is equally delicious served hot or chilled.

Pair this bespoke ketchup with Grilled Rosemary Chicken .

You can find sumac, a lemony spice, at Middle Eastern markets, specialty foods stores, and wholespice.com

Leeks are easy to cultivate, but they do require a long growing season. This soup is one of the easiest to prepare, and it gets a colorful boost with the addition of fresh spinach leaves.

First, tenderize the octopus by simmering it at a low boil for about an hour (ignore the myths about adding vinegar or a cork from a bottle of wine). Then char it on the grill to crisp the skin.

Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy.

Enough to marinate 2 pounds of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops).

Everyone needs a terrific vanilla ice cream recipe in their repertoire, and here it is. Keeping a tub of homemade vanilla ice cream in my freezer is standard policy, since I can't think of any dessert that isn't made better with a scoop of vanilla ice cream melting alongside.

Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.

My younger son eats this straight out of the bowl!

This hearty Southwestern-style stew was created by executive chef Chad Luethje. Swap chicken for pork if you prefer.

You can make the custard base a day ahead for this chocolate chip gelato.

Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for the meat sauce of your dreams.

Whole wheat couscous, a newcomer to supermarket shelves, gives this dish a nutty flavor—though standard couscous works just as well. Serve it with Slow-Baked Salmon or Miso-Glazed Salmon Steaks .