Lemon Verbena Drink

A light, lemony drink sweetened with honey. (By William Yosses)

Spritz

Northeastern Italians' favorite aperitivo. (By Aida Mollenkamp)

Zucchini Carpaccio with Feta and Pine Nuts

A beautiful way to use up summer squash. (By Kate Ramos)

Pepper-Roasted Cauliflower

Charred bites of cauliflower seasoned with soy and pepper. (By Aida Mollenkamp)

Apple and Aged Cheddar Grilled Cheese

A classic snack-time combination gets grilled on walnut bread. (By Kate Ramos)

Grilled Vegetable Sandwich with Egg Salad and Bacon

A big hit on the CHOW camping trip, though it’s great anytime. (By Aida Mollenkamp)

Hot Crab Dip

Crab cakes deconstructed and topped with cornbread. (By Aida Mollenkamp)

Simple Poached Cod

Simmered with carrots, potatoes, and shallots for a more filling take on poached fish. (By Amy Wisniewski)

Buttermilk Chicken with Peach-Tomato Salsa

Perfect for a cookout. (By Aida Mollenkamp)

Roasted Shrimp with Romesco Sauce

Oven-roasted shrimp pair up with a classic Spanish sauce of almonds and bell peppers. (By Kate Ramos)

Pasta with Artichoke Pesto

Artichokes, basil, and ricotta combine for an easy pasta sauce or quick dip. (By Aida Mollenkamp)

Sainte-Maure, Basil and Fresh Herb Terrine

This terrine combines butter, cheese, and herbs for an addictive spread that tastes of spring. (By Stéphane Reynaud)

Sesame Noodle Salad with Tofu

Buckwheat noodles with Asian flavors. (By Max La Rivière-Hedrick and Sarah Mastracco)

Roasted Cod with White Beans, Tomato, and Truffle Oil

A tasty fish preparation from chef Eric Ripert. (By Eric Ripert)

Charmoula Roast Pork Loin

Pork is slathered with a sweet, hot Moroccan sauce and roasted with root vegetables. (By Aida Mollenkamp)