Fruit

Wheat Free No need to worry if your local market doesn't carry egg-free mayo. Just whip up some of your own. This recipe works very well as a sandwich spread or in any mayonnaise-based dressing. As long as you use wheat-free vinegar, this mayo is indeed wheat-free.

Sweet-tart roasted Michigan cherries are balanced by pure, tangy goat cheese. Like a cherry cheesecake, but better. Goat Cheese Ice Cream pairs with many fruits, but we make it two ways: roasted red cherries go into our spring and summer versions, and in the fall we switch to Cognac figs. The cherry or fig compote can also be served on top of the ice cream, rather than layered into it. The combination of these flavors reminds me of the center of a cheese Danish. Roasted red cherries burst with concentrated sweet cherry flavor. As for the goat cheese, find a fresh, locally prepared cheese if you can; it will be the most flavorful and have the cleanest finish. Jean Mackenzie, who supplies out goat cheese, makes some of the best I have ever had. Pairs well with: Chocolate. Ice wine. Toasted hazelnuts.

Because ripe pineapples bruise easily and don't travel well, and because the fruit doesn't ripen after being picked, processed pineapple products like juice and canned fruit that are made from fully ripened fruit frequently taste better than the fresh pineapples available to most consumers. That's why I don't waste my time juicing my own pineapples for beverages. Strawberries are another matter. Strawberry juice, because of its low acidity, is highly perishable. In this light sparkling soda, the strawberry juice is fresh and the pineapple juice is processed—the best of both worlds.

Red O bartender Steve Calabro was inspired by chef Rick Bayless's fresh, ingredient-driven style to create this bright summer drink. After testing an early version, Bayless grated lime zest into the Margarita, Calabro added a red orchid to the glass, and they pronounced it finished.

Enough to marinate 2 pounds of chicken (skin-on thighs, legs, or wings) or pork (chops, loin, or boneless shoulder)

Steep cucumber and mango in the wine for three hours or longer for maximum flavor. Once the fruit sinks, the wine is ready.

Pound the pork into superthin cutlets to get the best crust-to-meat ratio. Make extra for a next-day sandwich.

The longer the tequila is infused with the chiles, the hotter it gets.

Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.

Buttermilk keeps this moist cake light and flavorful. Dust it with powdered sugar as it cools for a sweet, decorative finish.

Our update of the Waldorf salad has so much crunch, we skipped the walnuts. Serve with grilled pork, fish, or chicken.

Watermelon takes on a nice char on the grill. Don't fiddle with the pieces; just flip them when it's time.

A glass of chilled Prosecco is a fine prelude to a summer meal. Morphed into a sophisticated gelée, it's a great ending, too.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

You need to start making this dish the day before you serve it, but the crispy, succulent result is well worth the effort.

Cherry tomatoes—grilled on the vine and drizzled with fragrant basil-mint oil—burst with flavor alongside salty grilled Halloumi cheese and crisp, cool watermelon.

Serve topped with a generous scoop of vanilla ice cream.

Enough to marinate 2 pounds of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops).

Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.