Bon Appétit

The steaks need to marinate overnight.

Three make a meal, but a bunch make fun party hors d'oeuvres. Look for the rolls at a local bakery.

Use the ripest white peaches available.

Leftover onions are great in a classic Martini.

Use a V-slicer (a simple, inexpensive version of a mandoline available at cookware stores) for the paper-thin pear slices.

Serve additional pear crisps as snacks.

Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette.

From chef Alex Seidel at Fruition Restaurant in Denver, a beautiful tarte Tatin with plums standing in for the apples. This can also be served with vanilla ice cream instead of the orange crème fraîche.

At 26 Brix in Walla Walla, Washington, chef Mike Davis takes plums to the savory side—where they bring a bit of acidity to a spicy sauce for pork.

You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

Classic Highballs called for club soda and a spirit, but over the years included sweeter mixers (the gin and tonic is one such version; the Moscow Mule, another). We suggest a return to the dry version, which allows premium spirits to shine.

A nice side for grilled chicken or steak.

These enchiladas were inspired by Cuban picadillo, a mixture of meat (usually ground beef), onions, garlic, tomatoes, green olives, and raisins.

Top with ice cream, lightly sweetened créme fraîche, or whipped cream.

Mizuna (a Japanese salad green) is available spring through summer at specialty foods stores and Asian markets. If you can't find it, use mixed greens instead.