Summer
Garlicky Greek Salad
By Dona Kuryanowicz
Rhubarb-Raspberry Jam
This jam has a good, concentrated flavor: The only liquid comes from the rhubarb and berries interacting with sugar and lemon juice. The quick-to-prepare jam also makes a nice filling for tarts.
Braised Eggplant and Peppers
Top toast points with this for an appetizer, or serve it as an accompaniment to grilled lamb, fish or chicken.
Tropical Fruit Fantasy
This impressive frozen dessert has a crisp gingersnap crust, cool mango and lime sorbet filling, and refreshing fruit topping.
Strawberries Jubilee
Flambéing was all the rage in the '40s, not only for its drama but also for its utility — chafing dishes let the cook go home early and let the host or hostess show off in the dining room. Everyone's heard of cherries Jubilee, but we prefer strawberries set aflame in boozy syrup.
Peach and Amaretti Crisp
I once heard that the heir to an amaretti factory fortune was kidnapped for ransom. In my imagination I pictured him leaving a trail of amaretti crumbs in the forest to lead the authorities to his rescue. I can't guarantee that this strategy will work if you're kidnapped, but if you leave a trail of crumbs that leads to this crisp, you can be certain a crisp search-and-rescue party will follow.
By David Lebovitz
Grilled Corn on the Cob with Maple-Chipotle Glaze
Maple syrup lends sweetness and chipotle chilies add smoky heat to a terrific glaze for grilled corn on the cob.
Lemon Mousse with Boysenberry Purée
The foundation of this recipe is a lemon curd that can be served on its own with, say, scones or toasted brioche, or partnered with fruit. In this layered treat, some of the curd is combined with whipped cream to make the mousse, and some is used on its own. When covering the curd, make sure that the plastic wrap touches the surface to prevent a "skin" from forming on top.
Coconut Shortcakes with Peaches and White Chocolate Cream
A delectable new take on the old-fashioned summer shortcake.
Yellow Summer Squash and Corn Soup
If desired, this soup may also be served cold‑chill soup in a bowl set in another bowl of ice and cold water, stirring, about 20 minutes.
This recipe can be prepared in 45 minutes or less.