Summer

This recipe can be prepared in 45 minutes or less.

Active time: 1 1/2 hr Start to finish: 5 1/2 hr

At the restaurant, the chops are accompanied by a rice pilaf made by mixing mango, cashews and basil into basmati rice.

Purchased puff pastry makes the flaky crust super-easy, while using a nonstick cake pan makes the tarte a cinch to remove.

Serve with scoops of vanilla ice cream.

The smoked paprika in this recipe adds depth. Unlike Hungarian paprika powder, which is prepared by drying the chiles in the sun, the Spanish smoked version (like La Chinata brand) is prepared by roasting the peppers over smoldering oak fires before being ground to a velvety powder. Active time: 30 min Start to finish: 30 min

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn't think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling." Italian-inspired sandwiches hot off the grill.

Juicy cantaloupe makes a refreshing salsa for grilled chicken or fish. For a milder salsa, discard all the chile seeds.

An elegant tart with a cookie-like crust.

North African spices combine with a touch of honey and lemon in a refreshing summer soup.

The rolls should be served warm, so reheat them in batches as platters need replenishing.

An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Pipirrana Jaenera Pipirrana is a version of gazpacho typical of the Andalusian province of Jaén — more a salad than a soup.

This pie has an exceptionally flaky crust. It's wonderful — of course — with vanilla ice cream.

This recipe has a nice balance of sweet and spicy flavors, and a drizzle of lime juice provides tang. Serve the corn and the Hearts of Romaine and Roquefort Salad with the burgers, and check out the box on the next page for potato salad suggestions.

Happily, this fish dish can be made a day ahead. Simply remove it from the refrigerator and arrange 2 hours before serving. Even better, the sauce also can be made 2 days ahead and kept, well covered, in the refrigerator. It's from Mexico, One Plate at a Time (Scribner), by Rick Bayless, the celebrated Chicago chef and cookbook author.

Active time: 40 min Start to finish: 1 1/2 hr