Bon Appétit

Don't be surprised if you're asked for this recipe again and again — these shrimp are an absolute knockout. The bright acidity of the marinade and the crispness of fennel, celery, and onion are a delicious counterpoint to the sweetness of the shrimp.

Pickled red onions — a staple at meals throughoutu the Yucatÿn peninsula — are one of our all-time favorite condiiments. They are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad; or festooned over a plate of sliced tomatoes, drizzled with olive oil, and then finished off with a generous amount of freshly ground black pepper. They also make a colorful topping for just about any hors d'oeuvre.

Cassis, also known as black currant, has a deep, velvety, ripe-berry flavor, along with a slight sourness; this sorbet plays up those qualities. We use bottled nectar, but if you find fresh black currants, you can certainly make your own (see cooks' note, below).

The deep caramel flavor in this ice cream will hypnotize you. And the optional garnish is actually a must; the combination of salty and sweet is too intriguing to pass up.

Few desserts scream summer as much as these ice-cold pops on a scorching day. Lime juice adds a tart, refreshing twist to this classic fruit treat on a stick.

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

This salad is great for picnics. It has all the components of a family favorite: beautiful color, satisfying crunch, and a delicious dressing. The recipe is adapted from one developed by freelance recipe tester Penelope Hoblyn, who often makes the salad for large gatherings.

There's not much cheese in this gratin — the better to let the perfectly ripe summer peppers and tomatoes, cooked just enough to intensify their flavors, sing.

Corn grilled in its husk isn't just easy, it's also more delicious than grilled shucked corn. The silk adds sweetness and also provides an extra layer of moisture that protects the kernels from the heat so they stay tender.

This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.

A common accompaniment to couscous, this fiery harissa-style relish is all you need to jump-start a simple steak dinner.

Hearty soba noodles and tangy feta cheese create a lightning-quick vegetarian dish that even meat eaters will flock to. Served cold or at room temperature, it's just what we want on a warm evening.

We started out with half the amount of corn chips but increased the quantity because we love their addictive crunch in this Southwest-influenced salad.

Traditional Scandinavian fare, this rich stew is comfort food at its best — think chicken potpie without the crust. Boiled potatoes are the perfect starch to balance the sweet carrots and parsnips.

Fruit tart desserts often steal the spotlight in summer, but this easy savory treat showcases plum tomatoes in their prime with such simple grace that you'll forget about sweets for the moment.

This dish focuses on the goodness of ripe tomatoes, letting them be just what they're meant to be — wonderful.

Shortcakes are biscuit-like cakes that have more butter (or shortening) than many other types of cake. In fact, pastry chefs often describe especially buttery doughs as "short."

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients. The produce there inspired me to create this dish, which is a real taste of the South." These pretty ice cubes are great in lemonade and summer cocktails.

Fleur de sel and edible gold dust are sophisticated touches.