Bon Appétit

This classic refreshing salad pairs perfectly with grilled lamb .

An easy one-hour marinade guarantees tender chops. Mix chopped fresh herbs into the breadcrumbs for extra flavor.

Serve half of this fresh bread with the Tunisian Vegetable Salsa as a starter and the rest with the lamb .

Use this quick syrup to make fresh cherry colas or Old Fashioned cocktails.

A mild or fruity olive oil works best in this cardamom-scented cake. Just try not to eat all of the candied orange slices before the cake cools.

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.

Forget the cornichons. Serve these instead with your favorite pâté, or alongside a salumi platter.

However tempting it may be to eat all of the ultra-crunchy croutons—panfried in chicken fat—right out of the skillet, save some for this summery composed salad. And if you're feeling less indulgent,leave out the croutons and chicken skin.

"Add a little Parmesan to peppers and they go so quickly you can't keep them on the table." —Richard Andres, Tantré Farms, Chelsea, MI

The trick to a successful stir-fry? Have all your ingredients prepped so that you can cook quickly over high heat. In professional kitchens it's called mise en place, or "put in place."

Use this as a finisher atop a grilled steak or to enrich pasta dishes.

The sweet, sour, and piquant flavors of this cherry sauce come together as you grill the pork. For an even quicker meal, make the sauce and marinate the meat the day before.

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.

You can make the custard base a day ahead for this chocolate chip gelato.

Serve these refreshing beer-and-lime coolers over ice.

A little sugar never hurt anyone. But make sure you're only having a little—and not the whopping 40-plus grams in a can of commercial pop—by using simple syrup. The sweet base for many homemade sodas lets you control how much sugar goes into your drink. Start with just a small amount—a tablespoon has 8 grams of sugar—adding more as desired.

Look for dried hibiscus flowers at specialty food shops and Latin markets.

Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for the meat sauce of your dreams.

"This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire."—Karen DeMasco