Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

Taken neat, on the rocks, or with a stealth shot of tequila, we think you’ll find no fault with this drink that’s designed for the dog days of summer.

Simple, simple, simple. Salami, Manchego, and chewy, crusty country bread.

Easy yet elegant, this simple pasta dish calls for any long, narrow, flat pasta, garlic, olive oil, seafood, and parsley. Dinner is done.

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.

This Italian pear, basil, and pecorino Toscano salad is a perfect fall dish. The sweet pears, pungent basil, and meaty pecorino Toscano play well together.

A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.

This plain Jane custard gelato is made with just cream, milk, eggs, and sugar. In Italy, it’s known as crema. In our realm, it’s known as “Oh God.”

Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.

Sweetly smoky and salty, this classic Spanish appetizer was inspired by a cocktail nibble at Los Angeles’s venerable a.o.c.

Buttery, softly scrambled eggs arranged on toast and drizzled with fragrant white truffle oil. Sounds like supper to us.

A classic Thai trick for imparting a lot of oomph without a lot of ingredients or expense.