Bon Appétit

Ripe summer tomatoes are perfect just as they are. Simply chop them up, mix with jarred peppers and a few other ingredients, and you've got dinner. For a vegetarian supper, round out the meal with an assortment of cheeses and crackers. Craving something a little more substantial? A platter of smoked salmon, relishes, and breadsticks would be great with the soup. For dessert, offer figs drizzled with honey.

Why stick with chicken or eggplant? Portobello Parmesan is just as tasty—and it doesn't need any breading. Choose mushrooms that are fresh (you'll know because they'll still be curled up around the edges). Older ones are flat and won't hold the filling as well.

Farro is a nutty-flavored grain that's popular in Tuscany. It's not as heavy as some other whole grains, but it's still packed with protein, fiber, magnesium, and vitamins A, B, C, and E. Here, it's the base for a satisfying summer salad.

One large steak serves six when it's topped with a light and tangy salsa-salad.

Garlic, herbs, and potatoes are enclosed in foil packets and grilled.

This is a breeze to make: The dough is cut into pretty shapes with a cookie cutter, then layered atop the filling.

This velvety soup has no cream except for the little bit of sour cream that's spooned on top. It's perfect for summer entertaining: All of the components can be prepared a day ahead.

To ensure a crispy crust, the pastry shell is partially baked before it's filled.

Marinating the fish in lemon and lime juices "cooks" it while it sits in the fridge. Don't leave the fish in the marinade longer than six hours or it may become tough. Serve the tacos with corn and black bean salsa and offer chocolate mousse spiked with a little chile powder for dessert.

Garlic chives add a mildly garlicky flavor to this simple pasta, which is loaded with little tomatoes and tiny pearls of fresh mozzarella cheese. The pea-size mozzarella can be found at Trader Joe's and well-stocked supermarkets.

This is ideal hot-weather fare. For thinly slicing both the melon and the celery, we like the 10.5-inch mandoline by Kyocera ($23; cooking.com).

While you're at it, double this recipe, then freeze the extra grilled focaccia. (Rewarm the thawed bread right on the rack in a 350°F oven for about 5 minutes.) It's great with soup or salad, or as a snack with drinks.

Exotic ginger-poached peaches are served with light, delicate meringues and softly whipped cream in a dessert that's great for summer entertaining (the peaches and meringues can be made a day ahead). A serrated vegetable peeler makes quick work of peeling the peaches.

In this handheld treat, carrots, cucumbers, and smoked trout are tossed in a hot, sweet, and tangy sauce. For a simple side, steam some plain or sticky rice in the microwave, then chill it and mix in some chopped green onions, chopped fresh mint, lime juice, chili-garlic sauce, and a touch of soy sauce or fish sauce. For dessert, serve mango sorbet or fresh pineapple and mango slices.

This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.

Fresh, peppery greens add important vitamins and phytochemicals to a crisp homemade pizza. Pizza dough can be found at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Italian delis.

The herbes de Provence blend is even better when it's made from fresh herbs. Here, it creates an elegant pairing for a colorful mix of summer vegetables and halibut.

Fresh, in-shell black-eyed peas have a nutty flavor and cook quickly. You'll find them at farmers' markets in late summer. You can also buy shelled ones in the produce section of many supermarkets and from melissas.com. Flat green beans known as Romano (or Roma) beans are also found at farmers' markets. If you can't get them, string beans are a fine substitute.