Grilled Lime Pound Cake with Raspberry-Kirsch Sorbet

A delicious finish to an alfresco meal. (By Kate Ramos)

Bittersweet Chocolate Frosting

A simple topping for cookies and cakes. (By Kate Ramos)

Cherry-Vanilla Bitters

Gussy up your next bourbon-based tail with these fragrant bitters. (By Kate Ramos)

Cauliflower-Parsnip Soup with Beet Crisps

A deceptively rich yet creamless version. (By Regan Burns)

Oysters with Mignonette Granité

Transforming a sharp mignonette sauce into icy shards makes serving oysters simpler. (By Roy Finamore)

Broccoli, Mushroom, and Gouda Quiche

A savory pie stuffed with broccoli, portobello mushrooms, and Gouda that makes for a great breakfast or a light lunch. (By Kate Ramos)

Campfire Couscous Salad with Bell Peppers and Mint

Use leftovers to whip up this cold salad. (By Regan Burns)

Grilled Corn with Cayenne, Lime, and Cotija

Top it with a squeeze of lime for corn Latin-style. (By Kate Ramos)

Italian Meatballs

Ground pork, turkey, and beef packed with herbs and fennel seeds. (By Aida Mollenkamp)

Ricotta Gnocchi with Wild Boar Ragu

Light, cheesy pillows of pasta with a hearty sauce. (By Adapted from Frank De Carlo)

Oregano-Marinated Grilled Chicken with Charred Lemons

A whole chicken is easy to grill—if you know how to prepare it. (By Aida Mollenkamp)

Butternut Squash Lasagne

Loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal. (By Kate Ramos)

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ceviche meets shrimp tail. (By Kate Ramos)

Roasted Chicken Broth with Scallops and Chives

An elegant first course for when you want to impress. (By Roy Finamore)

Beef and Green Tomato Casserole

A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd. (By Kate Ramos)