Bon Appétit

A fizzy summer cocktail.

The classic Italian sauce gets an update with the addition of parsley and tarragon.

Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.

If black cod isn't available, a firm white fish, such as halibut or barramundi, would also work well.

A combination of green olives, garlic, rosemary, and orange peel is tucked beneath the skin of the chicken breasts before they go on the grill. Be sure to remind guests to squeeze a grilled orange wedge over the chicken just before eating.

Grated zucchini gives these fritters a fresh flavor and a tender texture. Excellent served with Champagne.

Aioli (garlicky mayonnaise) is brightened up with fresh oregano, lemon juice, and lemon peel. Roasting the veggies gives them a soft texture and enhances their natural sweetness.

Making your own coarse fresh breadcrumbs takes just a minute; see "Test-Kitchen Tip" at the end of the recipe for the how-to.

Thai red curry paste and unsweetened coconut milk are sold in the Asian foods section of some supermarkets and at Asian markets. Be sure what you're buying is coconut milk, not sweetened cream of coconut, which is used for cocktails.

See "Ingredient Tip" for information on buying pizza dough.

A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick. Plus, they’re sautéed rather than deep-fried.

Brown sugar and butter form a caramelized crust on the French toast. Use a light-textured bread; for a special touch, top with mascarpone (see "Ingredient Tips").

Natural no-stir peanut butter is a special boon for those who like to bake with peanut butter. It's made without trans fats, yet stays smooth and doesn't separate, as most natural peanut butters do.

Bread pudding was originally created as a way to use up stale bread. Today, the dessert is a favorite in the U.K. and the U.S. Here, rich brioche is combined with a vanilla custard and pieces of tangy ginger-infused rhubarb.

Legend has it that the Bakewell tart was invented in the 1800s in the village of Bakewell. An inexperienced cook made a mistake when putting together a strawberry tart—and ended up with a pie crust with a layer of preserves on the bottom and a soft, cake-like filling. This version uses raspberry preserves, but strawberry would also be delicious.