Citrus

Use the juice of these lemons for the mousse, and use some of the syrup for lemon sauce. Make this recipe a day before the mousse.

This mousse can be made up to 3 days before serving. Ring molds may be purchased at specialty cookware stores. You can also use an 8-inch springform pan.

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.

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.

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.

Beer, traditionally found in this dish, ferments the batter and adds flavor.

To keep mashed potatoes warm for up to 2 hours, place them in a heatproof bowl over a pot filled with 3 inches of barely simmering water; cover to seal in the steam.

You can make the dressing through step 2 a day ahead; refrigerate in an airtight container. Just before serving, stir in oranges, pine nuts, and parsley.

Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one ear per person.