Bon Appétit

Crudités and toasted pita triangles are good dippers for this Greek mezede.

Any kind of flatbread or crusty roll is perfect with this Moroccan concoction. You could also use the dip as a salad dressing or sauce for fish.

The pears give this pretty pizza fresh flavor and texture.

This super-easy and refreshing dessert is part Kir Royale, part peach parfait. For a very cool treat, layer the fruit and ice cream in frosty collins or pilsner glasses straight from the freezer. Serve with iced-tea spoons.

Use any combination of ripe melons that you can find. Charentais (or Cavaillon), delicious French melons with orange flesh, are at farmers' markets now, while Galia (sweet and aromatic, similar to honeydew) and Sharlyn (a white-fleshed variety that tastes like a combination of honeydew and cantaloupe) are increasingly available at supermarkets.

Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, they can be made ahead." Lots of lemon zest and lemon juice with all the pulp set these bars apart.

Spear fruit with skewers and dip it into the butterscotch, then dip into the nuts and crème fraîche.

How do you improve on ripe summer berries and cream? Whip the cream with a sugar syrup that's been infused with lemon verbena, a fragrant herb available at many farmers' markets.

For extra color, use different kinds of plums, such as bright red-fleshed Elephant Hearts, yellow Shiro plums, and pluots. (Avoid using Santa Rosas, which don't retain their shape when cooked.)

Lime juice, sea salt, and chives come together in a bright-tasting butter for sweet summer corn. What to drink: An oaky California Chardonnay. Easy Serving: Place the seasoned butter in large sealable container. Add hot drained corn. Seal container and shake until butter melts and coats corn. Transfer buttered corn to bowl.

Think of this flavorful medley as an antipasto pasta. Add sides like tomato bruschetta and a romaine-radicchio salad for a fantastic summer supper. What to drink: A bold Sangiovese or Rioja.

Italy meets Greece in a dish that pairs well with grilled lamb or chicken. What to drink: A crisp Pinot Grigio or Grüner Veltliner.

This recipe is a great way to make the most of late-summer tomatoes. Grill some Italian sausages to go alongside. What to drink: A lighter red, like Pinot Noir.

Ultra-creamy Fontina cheese and a layer of black-olive tapenade give this an unctuous, satisfying quality that is usually missing from other veggie pizzas. What to drink: Dry rosé or a spicy Rhône-style red.

If you buy fresh game hens, ask the butcher to cut them in half for you. To halve frozen thawed game hens, first cut out the back bones using poultry shears, then cut hens in half.

What to drink: Pinot Noir or dry rosé.

A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before.