For these Indian pan-grilled sea scallops, the scallops are marinated in turmeric then seared. The dish is finished with wilted spinach and ground peanuts.

These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

Poached chicken, cabbage strips, carrot slivers, and Vietnamese coriander are tossed in a classic Vietnamese lime dressing. A great outdoor salad.

Halibut fish fillets are crusted with a mixture of grand hazelnuts, lemon zest, thyme, and mustard. A terrific fish recipe for entertaining.

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.

For this Mexican-inspired recipe, mild tilapia fish fillets are rubbed with pepper, chili powder, cumin, and oregano. On the side is a lively salad.

Sopes are traditional Mexican appetizers made from the same dough used for tortillas. Shaped into small boats, they’re filled with meat, cheese, or salsa.

This recipe for the classic French bistro salad combines salad greens, a softly cooked egg, and bits of bacon. It makes for an easy lunch or dinner.

For this classic Cantonese recipe, shrimp and fermented black beans are served in a sauce spiked with garlic, ginger, and scallions. A kid-friendly recipe.