Bon Appétit

Blueberry meets its ideal match: lemon. There will be some jam leftover, but we doubt you'll mind.

Don't be tempted to buy precrumbled goat cheese, despite the time savings—it won't melt as well.

Baking the cake in one 12-inch round pan creates a dessert with presence. Assorted edible flowers make an easy, great-looking garnish.

The hens roast in about half the time it takes to cook a whole chicken. Offer wilted spinach alongside.

This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.

The lamb (grass-fed, ideally) needs to marinate overnight, so be sure to begin one day ahead. Ask the butcher to bone and butterfly the lamb for you.

Because it's such a tender cut, pork tenderloin is relatively quick-cooking—and it's impressive to serve. Add steamed rice to complete the meal.

This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.

A little rye flour and a bit of cornmeal give this pizza dough extra flavor°and texture.

The curd needs to chill overnight, so prepare it one day ahead.

A meal this romantic calls for a sparkling cocktail. This pretty and delicious drink is a new take on the classic Kir Royale, a mixture of Champagne and black-currant liqueur. Here, Prosecco (the Italian bubbly) stands in for the Champagne, and peach nectar and liqueur are used instead of crème de cassis.

Vichyssoise (pronounced vih-shee-swazh) is a cold potato and leek soup. This version adds the pure flavor of asparagus, along with a hint of mint.

This healthy main is cooked completely on the grill and is flavored by a simple, four-ingredient marinade—so there's very little cleanup required. Some grilled rustic bread would be nice alongside. And if you happen to have fig balsamic vinegar, use it in place of regular. It makes an excellent complement to the other flavors.

This hearty dish averages about $2 per serving. It's ideal for breakfast or brunch (accompanied by a salad).

This recipe calls for aged Sherry (instead of vinegar), which gives the dressing an added kick.

One 16-ounce container of ricotta is enough for this recipe and leftovers.

This vegetarian main course is satisfying and flavorful.

There's no oil in this easy main course and, if you'd like to make it even healthier, low-fat or nonfat yogurt can be used instead of the whole-milk variety. Round out the meal with dal (Indian-style lentils) or some sautéed spinach. The yogurt marinade is also great for chicken.

The dip gets better the longer it sits, so make it a day ahead.