Bon Appétit

This cornbread is a little firmer and denser than one made for eating on its own so that it will hold up to grilling and tossing with the dressing for the Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette.

Based on a classic pâte brisée, the buttery French pastry dough used for making pies and tarts, this pie crust dough is easy to work with and wonderfully versatile.

Look for fresh sour cherries at farmers' markets. Or use Bing cherries instead and add 1 tablespoon fresh lemon juice to the filling.

The fruit is tossed with a peach caramel sauce (juices from the peaches combined with homemade caramel) that adds depth of flavor to the filling. Keep an eye on this pie as it bakes; it browns quickly and so needs to be tented with foil.

Begin making this at least one day ahead.

Bake and freeze the Triple-Chocolate Cookies a day before filling them with ice cream. For convenience, you can make the homemade ice cream up to three days in advance. Purchased strawberry ice cream (softened slightly at room temperature until spreadable) also works in these sandwiches.

A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.

Limoncello can be found at most supermarkets and at liquor stores.

Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. I make this amazing recipe only during summer, when I can buy perfect peaches from the roadside stands — like now." Jan also likes to serve these sweet-tart peaches with ice cream and waffles.

Improv: Add or substitute corn on the cob, eggplant slices, or portobellos.

Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. This recipe makes a regular appearance at our dinner table."

The classic apple and cheese combo gets a fun twist in this delicious dish. What to drink: Taz 2003 Chardonnay, Santa Barbara ($20).

The glaze gives the chicken a sweet, spicy kick. What to drink: Zaca Mesa 2003 Viognier, Santa Ynez Valley ($15).

Improv: You can also use the spice mixture on salmon, chicken pieces, or shrimp.

Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. This recipe makes a regular appearance at our dinner table."