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These come out extra-crispy when you use a pizza stone. If you don’t have one, a heavy-duty rimmed baking sheet works well; invert it so that you can remove the pizza easily.

his upscale take on pimiento cheese is smoky and sweet, thanks to paprika and piquillos.

This recipe doubles easily: Shape the extra hash browns into smaller cakes. Bake as directed, checking for doneness a bit sooner than indicated, and cool on the sheet. Cover and refrigerate. Rewarm in the oven, then top with crème fraîche and smoked salmon or caviar for appetizers in the evening.

This easy appetizer is packed with flavor. And since this is a Latin-themed party, don’t forget to set out a bowl of chips with your favorite salsa.

Try to buy ripe tomatoes or let them ripen in a paper bag with an apple for two days.

No need to heat up the oven. Not only is grilling faster than baking, but it also adds a nice smoky flavor to the pizza.

I will never forget when I started my catering company and offered sweet and spicy peanuts as one of the gift items. I had to toss peanuts for days, but they were delicious! Although I don't suggest that you mix quite as many as I did in the early years of my career, I do suggest you toss a few of these delights for the occasion.

A no-cook soup that's as effortless as it is elegant embodies everything we look for in a summer dish. The sweet honey and sharp vinegar are natural extensions of summertime tomatoes' flavor.

Regardless of your foraging skills, you can experience the abundance of the woods with these delectable parcels, which combine the nutty chew of bulgur with rich toasted pine nuts, sweet currants, and smoky trout that could have come from a nearby brook—all neatly wrapped up in a lettuce leaf. And because they're so portable, you can easily enjoy them outdoors on a picnic blanket.

This is one of my all-time favorite recipes—with its corn, tomatoes, basil, and unexpected nectarine, it sings out "summer." The first time I made this warm salad, I served it to Michael Newburg and Amelia Hunt, the owners of Falls Brook Organic Farm. Everything was from the market, including the scallops, so Michael and Amelia knew the provenance of every ingredient (including their own basil and tomatoes), which made this delicious dish even better.

Bright, fresh, and vinegary-tart, this is a fun play on Sicilian caponata, a dish made with eggplant, tomatoes, onions, and olives. For a twist on the classic, I like to serve slices of eggplant topped with chunky tomato salsa. The dish can be a first course or part of an easy buffet lunch.

This is the sort of food that seems too messy for a picnic. But a jar captures the juicy flavors of a Mexican shrimp cocktail.

Indian-flavored hush puppies? Try them—we're sure you'll get hooked.

We've added an editor's note about broiling the chicken rather than grilling it. If you use regular skewers without decorations, feel free to skewer the chicken before you place it on the grill.

The white bean, sun-dried tomato, and Feta mixture can be prepared up to six hours in advance, but it's best to toast the bread at the last minute.

The trick to these poppers is squeezing as much liquid out of the grated zucchini as possible. This helps create a firm but light batter that can be easily rolled into balls and fried.

Editor's note: This recipe is reprinted with permission from Brown Celebrates: Simple and Spectacular Parties All Year Round. This recipe originally appeared with Brown's <epi:recipelink id="“350623”">Warm Blackberry Chutney</epi:recipelink>. __ Don't be intimidated by crostini: it's just toast in a tuxedo! This recipe is quick, portable, and requires only a few ingredients. __