Bon Appétit

Smoked duck is available at some supermarkets, specialty foods stores, and Asian markets, and from dartagnan.com. Smoked chicken or smoked turkey make great substitutes.

Prosecco, an Italian sparkling wine, and cava, a Spanish sparkler, both work well in this pink drink, which is as pretty as it is refreshing.

As this recipe proves, barbecue isn't just about the meat. Veggies taste even better when they're grilled. Add some crumbled Maytag blue cheese and a bright dressing for a meal that even a carnivore could love.

Peperonata—an Italian condiment usually made of sautéed tomatoes, peppers, onions, and garlic—is spiced up with a poblano chile. Here, we've added chicken breasts to turn it into a satisfying main course. Serve Italian-style, over polenta, or Mexican—style, wrapped in warm tortillas with slices of avocado and dollops of sour cream. Instead of chicken, you can also spoon the peperonata over grilled flank steak or crusty grilled bread.

The perfect dessert for your next barbecue: This chilled pie is an appealing combination of chocolate, berries, and lemon. And all it takes is a food processor and a whisk. The crust—made from chocolate wafer cookies and melted chocolate—is simply pressed into the pan. The filling is just a mix of sweet, bright, and tangy ingredients.

This addictive appetizer is a delicious combination of sour cream, cheese, and corn. A little minced jalapeño adds heat.

A crème fraîche custard is folded into the mixed-fruit filling of this elegant nectarine-blackberry crisp.

An amazing mix of textures and flavors—nutty, sweet, salty, plus a touch of heat from the peppercorns.

Brown butter gives depth of flavor to the berry filling.

Eggs are always a go-to ingredient for the quick cook. Here, they're used in a quiche-like southwestern tart.Round out the meal with a romaine salad or a cup of gazpacho.

The egg-dipped ham sandwiches are even better with Spanish ingredients: salty Serrano ham, Manchego cheese, and sweet membrillo (quince paste), which is available at some supermarkets, at specialty foods stores, and from igourmet.com.

The famous Argentine herb sauce is thinned out with a little more olive oil and vinegar to make a bright herbal dressing for the salad. Instead of a big rib eye, this recipe calls for flank steak, a thin cut that's ideal when you're pressed for time.

This salty, savory nibble is perfect with the sparkling cocktail. A garnish of crispy shallots adds just the right amount of crunch.

A couple of rosemary sprigs are all you need to flavor each whole trout. Serve with tabbouleh.

This dish is like risotto (only quicker and easier) and features cooked orzo topped with garlicky shrimp.

Cheesy with a shortbread-like texture, these biscuits are addictive and would pair nicely with beer.

Grilling the pizza dough adds a smoky flavor to the crust.

The beans need to soak overnight, so be sure to start this recipe one day ahead.

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

Raspberries, blueberries, and blackberries are baked between a crisp pastry crust and a crumbly streusel topping.