Cheese

Editor's note: The recipe and introductory text below are from by Lauren Chattman. Here is a wonderful summer cheesecake, great after a Latin-themed barbecue. The bright and acidic Mango Sauce cuts the sweetness of the coconut and gives the cake some extra tropical flair. Be sure to stir up the cream of coconut before measuring it out, because it settles and separates in the can.

Just when the crowd thinks you're done with the grill, surprise them with this; the romaine's leaves char slightly but stay fresh and crisp. With grilled croutons and garlicky Caesar anchovy dressing, this is a salad that even chest-beating carnivores can get behind.

Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date, this is sure to become your go-to salad all summer long.

Who doesn't love toasted cheese? Here it adds tang to a Mediterranean-inspired salad of frisée, broiled bell peppers, and shiitake mushrooms.

Two adored classics come together in this dessert lover's superbrownie.

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

Beets are high in folate, a vitamin that may help ward off heart disease; this dish delivers 1/3 of your daily requirement.

This side, originally 575 calories and 26 grams of fat, was a meal in itself. SELF cut 277 calories and 17 grams of fat.

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

Editor's note: The recipe and introductory text below are from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands by Kara Zuaro. To read more about the book, see the related story. Patrick Phelan
from Patrick himself Singer-songwriter Patrick Phelan crafts dreamy, lingering music, studies human rights, and has spent time in Italy to focus on his cooking, as he has been a chef for more than eleven years. This decadent dish is something you should save for a special occasion because (a) you're going to have to drop a lot of cash to make it happen, (b) you're going to need to kill a pair of lobsters in the process, and (c) it'll make your special day that much more special. This is a challenging recipe, but if you follow the directions carefully, you'll end up with a dish that's as fancy as it is comforting — and big enough to feed a crowd. If you're cooking for two, just make half — you'll still savor the leftovers for lunch the next day. "This recipe comes courtesy of the great influences of David Shannon, one of my many teachers over the years." —Patrick Phelan

For a quick defrost, microwave the veggies in bowls for one to two minutes on high.

A balsamic vinaigrette flavors the chicken and dresses the salad.

Great with soup or salad — or alongside Linguine with Spicy Leek and Tomato Sauce.

This classic, heart-shaped dessert is basically a no-bake, crustless cheesecake. Coeur à la crème molds are perforated, heart-shaped, and available online at fantes.com. You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed.

There's enough dough for one more pizza, so freeze the extra. The vital wheat gluten flour is high in protein and helps create a chewy crust. It's sold at some supermarkets and natural foods stores. Bread flour will also give great results.

These easy enchiladas have a bright, lively flavor thanks to lots of tomatillos, fresh herbs, and two kinds of chiles.