This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.

Bruschetta rubbed with garlic and loaded with tomato are de rigeur summer fare. Pile heirloom tomatoes on the toast for a twist on the classic.

Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.

This french molten chocolate cake flows seductive when cut into with a fork. A cinch to make, this molten chocolate cake is an elegant, impressive dessert.

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

This sandwich is filled with roasted turkey, avocado, bacon, and a sweet onion marmalade. For turkey sandwich lovers, this is the sandwich to beat all.

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.

Creamy and subtle and delicate and nuanced. That’s what people are saying about this lovely light lunch recipe.

This potato salad captures the spirit of summer, with its fresh basil, just-picked tomatoes and corn and freshly dug red potatoes.

Use leftover mashed potatoes for this spicy soup with Gruyere cheese. Cayenne pepper supplies the heat and scallions add the right amount of onion flavor.