Bon Appétit

Go completely southern: Serve the chops with cornbread, coleslaw, and ice-cold beer.

Meat and veg all in one recipe —and all from the grill.

Swordfish or lamb —guests can choose just one kind of kebab or both. (Chicken can be substituted for the lamb, if you prefer.) The same quick marinade flavors the kebabs, then gets reduced to a sauce for serving alongside.

This elegant dish would be lovely for lunch. What to drink: Something light and fruity, like Sancerre or rosé.

Improv: Try other meaty fish fillets such as halibut, swordfish, or tuna. Replace mixed herbs with mesclun.

Enjoy a taste of the islands with these healthful, low-fat tostadas.

This can also be made with white nectarines, or about six large plums or pluots. It's great with ice cream or whipped cream.

Marielle Ainsworth of Roswell, New Mexico, writes: "I'm a vegetarian, but my husband isn't, so I'm always looking for recipes that will make both of us happy. The blueberry-banana muffins here are one of my favorite ways to sneak fruit into his breakfast.
These delicious muffins are packed with oat bran, soy milk, and fresh fruit.

One of Cat Cora's signature dishes is a watermelon, feta, and mint salad (a nod to her Greek heritage). Here, she gives the recipe an Italian accent.

Make this Turkish-inspired side dish into a light summer main course by adding grilled shrimp or chicken or by simply sprinkling with goat cheese. What to drink: Assyrtiko (a white varietal from Greece), Pinot Grigio, or Sauvignon Blanc.

Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian or French bread.

Quinoa has more protein than any other grain; it's delicious in this summer salad.

This fresh, colorful soup makes a great summer starter.

Strawberries and kiwi wedges are threaded onto lemongrass skewers for a fun garnish. To make the skewers, cut a four-inch piece from the tough end of a lemongrass stalk, then peel away the outer layers until only a 1/4-inch-diameter skewer remains. (Look for lemongrass in the produce section of some supermarkets and at Asian markets.)

Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling. This makes a great summer starter, light lunch, or supper. What to drink: A glass of dry rosé to echo the Provençal flavors of the tart, or a New Zealand Sauvignon Blanc.

Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, both recipes can be made ahead. Fresh basil brightens up this traditional eggplant spread. Serve it on baguette slices or crackers.

Marielle Ainsworth of Roswell, New Mexico, writes: "I'm a vegetarian, but my husband isn't, so I'm always looking for recipes that will make both of us happy. I came up with the goat cheese pizza because it combines things we both love —cheese and veggies. If you're not a fan of goat cheese, whole-milk mozzarella, Fontina, or Gorgonzola can also be used.