Buttermilk Chicken with Peach-Tomato Salsa

Perfect for a cookout. (By Aida Mollenkamp)

Cacio e Pepe Pasta

Mountains of pecorino cheese make a creamy sauce; freshly ground pepper gives it a kick. (By Kate Ramos)

Watermelon, Tomato, and Kalamata Olive Salad

Mint and ricotta salata tie together this chic salad. (By Kate Ramos)

Pluot-Amaretti Trifle

Layer upon layer of custard, cookies, cream, and fruit. (By Aida Mollenkamp)

Creamy Tomato Soup

A basic comfort recipe. (By Regan Burns)

Smoked Salmon and Mozzarella Calzone

Melty cheese, tomatoes, and salmon make a sophisticated calzone. (By Aida Mollenkamp)

Backyard Championship Ribs

You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness. (By Ray Lampe)

Double-Smoked Ham

Rich flavor comes from barbecuing a fully cooked ham. (By Ray Lampe)

Braised Fresh "Bacon"

A simple, rich dish from Chef Tom Colicchio. (By Tom Colicchio)

Sesame Shrimp with Cilantro-Lime Sauce

A quick appetizer or hors d’oeuvre with a bit of heat. (By V. Jaime Hamlin, V. Jaime Hamlin and Sons Catering & Party Design, Martha’s Vineyard)

Korean-style barbecue. (By Corinne Trang)

This dish celebrates the pure scallop flavor that is unique to the seafood world. (By Stu Stein)

A satisfying preparation for fish in flavorful tomato broth and crispy fennel. (By Stu Stein)

Elegant phyllo packets that happen to be vegetarian. (By Stu Stein)

Very Berry Orange Zinfandel (By peachlove08 )