Bon Appétit

There is almost no piece of meat—except for a big, fat, expensive rib eye or porterhouse—that cannot be improved by a good dry rub. It's quick to assemble yet will pay you back in smoky dividends all summer long.

Little Gem, a lettuce that both looks and tastes like a cross between baby romaine and a small head of butter lettuce, can be found at farmers' markets. If unavailable, substitute hearts of romaine.

Got eggs, sugar, and cream? Then you can make a striking Italian semifreddo. It's the lushest and creamiest of frozen desserts—no ice cream maker required.

Easy-to-make almond milk is the rich, flavorful foundation for this icy treat.

Like the striped pops from the ice cream truck—without the artificial flavors and colors.

It's hard to believe that a three ingredient dessert can deliver such a big flavor payoff. Try garnishing with a wedge of watermelon.

The Italian aperitif Campari brings balance to these sweet orange pops.

Garnish this dessert with whipped cream and chocolate shavings, which are a snap to make using a vegetable peeler. If the chocolate is especially hard, as bittersweet chocolate tends to be, microwave it in 15-second intervals until it's soft enough to be shaved. The softer the chocolate, the larger the curls.

These Mexican-style pops are loaded with pieces of fresh fruit.

We find that the kids are more likely to eat spinach when it's chopped and not "stringy." Their word. Not ours.

"We make this salad when it's hot on the farm and we're in the mood for something refreshing." —Jenna Clemens, Full Belly Farm, Guinda, CA

This Tunisian mixture elevates everything from flatbreads to <epi:recipelink id="365691">grilled lambepi:recipelink. Make extra so you'll have some on hand all summer long.</epi:recipelink></epi:recipelink>

Let the yogurt work its marinade magic overnight in this stunning main course. Look for a small butterflied boneless leg of lamb at your supermarket, or ask your butcher to butterfly one for you.

Skewering and grilling whole garlic cloves gives this vibrant sauce its smoky sweetness. Make the salsa as chunky or as smooth as you like.

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.