Bon Appétit

This refreshing mint syrup can flavor any combination of fresh fruits. Leftover syrup is great for sweetening iced tea.

This moist orange-flavored soufflé is rich with white chocolate. Offer snifters of orange liqueur to sip alongside.

The addition of the Italian aperitif Campari to fresh orange juice gives a slightly bitter taste to this light and refreshing dessert.

A rich, earthy first course or side dish.

Nonfat yogurt and low-fat mayonnaise provide a creamy base for this dipping sauce for the artichokes. It's also great with asparagus, as well as with grilled tuna, salmon, chicken or flank steak. Begin making the sauce the day before serving since the yogurt needs to drain overnight.

Sweet and tart at the same time, the compote is spooned atop creamy chilled custard for a satisfying Italian dessert.

In this terrific take on the classic Linzer-torte, an almond-cinnamon cookie crust is the delicious base for layers of chocolate and raspberries with raspberry jam. Cookie-crust stars top the whole thing off.

Serve with a watermelon, kiwi fruit and grape salad. You can save any leftovers for an afternoon snack with coffee.

You might have to grill these in batches.

This appealing do-ahead dessert, perfect for a picnic, can be formed ahead and frozen. Just thaw, then bake and cool.

This easy dressing makes a great side dish for roast chicken or fried pork chops.

"We dine at the Meridian Café whenever we're in Louisville. The portobello mushroom sandwich is our favorite," say Libby and Roys Ellinas of La Grange, Kentucky. "It has a tangy, creamy sauce that we would love to know how to make." Prepare this sandwich with any favorite bread — crusty country bread or artisan-style rolls would be especially good.