Bon Appétit

Like thumbprint cookies, these light and lemony scones get their name from the well of preserves in the center. The secret to tender results is to work the dough as little as possible. After adding the cream, stir just until everything is incorporated. When kneading, use as few turns as possible. When shaping, pat just until you get a one-inch-thick round. Any leftovers taste great reheated the next day, wrapped in foil.

A fool is a classic British dessert made from pureed fruit folded into cream whipped to stiff peaks.

Linguiça, a garlicky Portuguese sausage, and andouille, a smoky Cajun sausage, are both available at most supermarkets.

Smoked paprika is sold in the spice aisle of the supermarket.

The brown-butter cookies used to make these dessert sandwiches are great with many different flavors of ice cream.

Fresh sardines are widely available in California, but can be more difficult to find in the rest of the country. If fresh sardines are not available in your area, you can make a terrific spread with canned sardines.

Perfect summer corn is, well, just about perfect. This recipe keeps it simple, highlighting the corn while adding the subtle flavors of cumin and a delicious mix of garden-fresh herbs.

This dessert is a revelation. As the tomatoes cook in the caramel, they become sweet and tender but retain their clean, fresh flavor. Prepare to be blown away.

Both corn kernels and corn cobs are used to flavor the cream mixture that forms the base of this surprising dessert. The sweetness of the corn is great with the caramely sauce.

The combination of chocolate and cinnamon gives this treat its Mexican flavor. The cake needs to freeze overnight, so be sure to plan ahead.

Roasting the tomatoes concentrates their flavor.

A colorful mix of orange and yellow tomatoes looks great with the seared steaks. The relish would also be terrific with fish or spooned atop crostini that have been spread with fresh goat cheese.

Layers of tangy lemon curd, fresh berry compote, rich mascarpone whipped cream, and purchased gingersnaps come together beautifully in this dessert.

This no-cook salad is a refreshing (and lovely) way to use up lots of zucchini—and also impress your dinner guests. A vegetable peeler makes it easy to create the zucchini ribbons.

The sweetness of the tomatoes and the fennel is balanced by the savory, starchy beans.

Raw sugar adds a caramely note (and a tan color) to this tangy ice cream.

The compote would also be great with angel food cake or sorbet.