Bon Appétit

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

The secret to this dish is the crunchy and creamy deep-fried avocado.

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.

Bigger picnic? Simply roast two birds at the same time.

"As a kid, I loved frenched green beans drenched in butter! Here, in a creamy raw slaw atop barely hardboiled eggs, they're all grown up." —Allie Lewis Clapp, food editor

This cocktail is from Ashley Christensen's Fox Liquor Bar in Raleigh, North Carolina.

This light, tangy yogurt accompaniment wakes up any dish. You can swap in one 10-ounce package frozen chopped spinach for the fresh; just thaw and squeeze well before stirring into yogurt.

The lamb needs to marinate overnight, so be sure to start 1 day ahead.

Rice flour gives these cookies a very fine texture, and also results in a gluten-free dessert. Letting the dough rest allows the flour to absorb moisture, making it less crumbly and easier to handle.

Scoop up this vibrant condiment with wedges of warm pita.

This lime- and cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

Top these Tex-Mex–inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.

Soaking seeds makes a healthier, creamier pesto, but you can skip it if you're in a rush.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Adding veggies to the marinade while warm helps them absorb more flavor.

If you have a mandoline with a julienne attachment or julienne peeler, use it here. For the best texture, stop cooking before the squash goes limp.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

This also makes a great dinner for one; just cut the ingredients in half.