Simmer

This dip has all the umami seductiveness of a bagna cauda. In August's heat, however, you'll be thrilled that it's a cool version and not too heavy—just thick enough to cling to green beans.

Omani lemons (also called Persian dried limes) give a sour, slightly musty, and very authentic taste to this stew. They intensify the saffron, so if you want to scale back a bit on that flavor, omit them and add extra Key lime or lemon juice at the end.

Dessert dumplings play a cherished role in Hungary. The tender dough, similar to Italian potato gnocchi, forms a pillowy ball around lightly sweetened plums. The finishing touch? A buttery mixture of bread crumbs, chopped walnuts, and cinnamon sugar.

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches served at New York City's Little Owl restaurant, she came up with these kid-size treats that can be eaten with one hand (leaving the other one free to wreak kid-size havoc).

The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.

The tang of citrus and the refreshing flavor of fennel give this side dish a lightness that other rice preparations just can't match.

Full of sweet corn, smoky bacon, and delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl.

For a fun presentation, serve the granita in hollowed-out lime halves. To prepare the limes, snip the membranes with scissors, then scrape clean with a grapefruit spoon.

The basil oil would also be delicious drizzled over fish, vegetables, or chicken.

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

All-American hot fudge gets a jolt of flavor from ground coffee beans.

The sweetness of this brittle is balanced by a sprinkling of salt.

Once you've tried ice cream made with fresh mint leaves — a far cry from the neon-green stuff — you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.