Bon Appétit

This simple side dish can be served warm or at room temperature. To make sure the eggplant is not undercooked, keep an eye on the grill and move the eggplant around as needed.

Dark meat stands up nicely to bold flavors. 

Look for flanken-style ribs — cut thinly and across the bones, rather than between the bones. You'll find them at Korean markets, or ask a butcher to cut them for you.

This classic, heart-shaped dessert is basically a no-bake, crustless cheesecake. Coeur à la crème molds are perforated, heart-shaped, and available online at fantes.com. You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed.

A simple, traditional British dessert that combines fresh berries, buttered bread, and a little sugar — and it couldn't be more delicious. Start the recipe at least 12 hours ahead.

Great for dessert or even for breakfast, this light, baked pancake puffs up like a soufflé. Make sure your guests see it before you cut it into wedges.

A dollop of cream gives rich contrast to this pink summer ice.

Serving the berries and cream on top is easier than splitting the biscuits, and it's a fun and pretty twist.

Rich, creamy, and very strawberry.

Serve this with the Raspberry-Apricot Compote With Champagne and Lemon Verbena.

For this lovely side dish, orzo pasta is cooked like risotto.

Blue Lake is a stringless variety found at farmers' markets and specialty foods stores. Others work well, too, as long as they're fresh and tender.

Present the shrimp atop the green beans.

Lamb shoulder chops are widely available and are less expensive than lamb rib chops.

These unusual inside-out tacos have an avocado filling and a meat sauce.