Perfect for a hot summer day, white Spanish gazpacho has the mellow flavor of almonds. Garnish with grapes or try gooseberries for a sweet, tart flavor.

What’s not to like? Slices of sweet potatoes are fried and seasoned with salt and minced rosemary. These homemade potato chips are utterly addictive.

Fresh broccoli florets are tossed in an onion-and-raisin-studded mayonnaise. Just before serving, crisp bacon bits and sunflower seeds are sprinkled on top.

Two root vegetables are sauteed and simmered slowly to make this creamy carrot ginger soup. Puree the soup and serve hot or cold depending on the season.

Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.

This frozen granita dessert is made from tequila, lime juice, orange juice, and Cointreau. It’s a refreshing light end to a summer meal.

These macaroons, from folks at The Splendid Table team, are big mounds of sweetened coconut that have been toasted to perfection.

This bittersweet chocolate cake is a deep, dark-as-night fudgy dessert that’s a cool ending to a dinner party on a starry evening. Chocoholics unite.

Little golden-brown rosemary mini breads make a great addition to a bread basket or a holiday table. Olives stud the loaves, giving them more character.

This is a cool spin on the classic lemon pie. A sorbet-ice cream filling stands in for the usual custard and the whole pie gets popped in the freezer.

Red peppers and goat cheese make this savory cheesecake perfect as an appetizer. With an apricot topping, it’s much more than just another cheese course.

Caramelized roasted pears are served alongside an arugula salad tossed with a zesty vinaigrette made with pomegranate and chipotle pepper. Serve as lunch or a first course for dinner.

Rich eggplant serves as the crust for this timbale, or stuffed dish, filled with pasta, beef, sausage, mozzarella cheese, peas, and a lusty tomato sauce.

For Ina Garten’s pot roast, the chunky vegetables in the pot are pureed, creating a think sauce for the roast and for dunking hot, crisp homemade bread.

Unlike traditional recipes for chile rellenos, this version calls for the peppers to be stuffed, crowned with cheese, and baked instead of deep-fried.

This dish is rich, so serve just half of a pear each. Trimming the bottom of each pear half allows them to stand up straight, making a beautiful presentation.

For these almond bars, almonds and dried cherries are encased in an orange-honey glaze and baked in a buttery sweet tart dough. A great teatime treat.

This authentic version of Senate bean soup uses navy beans, but heirloom beans will make it better. The bean and ham hock flavors are perfect comfort food.

Rustic lentil soup is a hearty, warm remedy for cold winter nights. Make this soup with or without the pancetta, sausage, and bacon for an evening dinner.

This crispy flatbread owes its cheesy flavor to Parmigiano-Reggiano cheese. Roll the dough by hand or through a pasta machine for a thin, crunchy texture.

The combination of apples, Parmesan, and walnuts makes for a light and delectable green salad. Splurge on the best Gala apples and Parmesan you can find.

Carrots are coated with cumin, cinnamon and garlic in this North African dish. Lemon and orange juice brighten the flavors of the carrots and spices.

These soft, creamy caramels from Jacques Pepin are nearly foolproof. Dip them in chocolate and wrap them in little squares of waxed for gift-giving.

Salmon gets dressed up in this recipe when accompanied by a gin-vermouth-juniper sauce filled with green peppercorns and olives. Elegant, simple dinner.

Ground lamb, carrots, and caramelized onions are the heart of this pie. On top are chunky mashed potatoes topped with shredded extra-sharp Cheddar cheese.