Bon Appétit

Tomatillos are usually the star of salsa verde, but pureed zucchini makes a surprisingly convincing stand-in.

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.

The season's best beans shine in this salad. Shaved pecorino fresco—a mild, fresh sheep's-milk cheese—is a delicious finishing touch.

This simple cake can be sliced and served or toasted before serving. For the best texture, use a medium-fine polenta.

To make these at home, look for ice pop molds with narrow openings for inserting the sticks. They can be found in cookware stores and at amazon.com. The author makes these and other pops for New York-based People's Pops.

At John J. Jeffries, the chicken is served with seasonal heirloom tomatoes, arugula, and watercress. Ask the butcher to quarter the chicken and remove the backbone. Start preparing the recipe at least seven hours ahead.

Cornmeal and fresh corn are used in the creamy polenta. A green onion Dijon mixture is spread under the skin of the chicken before it's grilled.

Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.

This slaw is perfect as a side dish or added to a pulled-pork sandwich.

Savor this sweet blueberry sauce on Greek yogurt, French toast, waffles, pancakes, and vanilla ice cream.

The sweet-tart pan sauce is a perfect partner for a rich fish like salmon.