Fruit
Roasted Salmon with Horseradish Crème Fraîche
This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.
Chicken Picadillo Enchiladas
These enchiladas were inspired by Cuban picadillo, a mixture of meat (usually ground beef), onions, garlic, tomatoes, green olives, and raisins.
Nectarine and Almond Crisp
Top with ice cream, lightly sweetened créme fraîche, or whipped cream.
Curried Trout with Chutney and Cucumber-Melon Raita
Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan.
Linguine with Carrot Ribbons and Lemon-Ginger Butter
The carrot ribbons are simple: Use a vegetable peeler to make long strips.
Grilled Peaches with Fresh Raspberry Sauce
Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like.
Lime Granita with Candied Mint Leaves and Crème Fraîche
For a fun presentation, serve the granita in hollowed-out lime halves. To prepare the limes, snip the membranes with scissors, then scrape clean with a grapefruit spoon.
Grilled Corn on the Cob with Chile and Lime
Why you'll make it: Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.
Tequila-Glazed Chicken with Jalapeño
Why you'll make it: Because it's that one easy, really delicious recipe for barbecued chicken that every cook needs. Grilling bone-in chicken takes a bit more time than boneless, but the flavor payoff is worth it. Stay close to the grill and flip the pieces every six to eight minutes. Rub spices on the chicken at least six hours ahead.
Arugula and Peach Salad with Creamy Chive Vinaigrette
Why you'll make it: Because it's the classic side salad reconsidered, with lush peaches standing in for tomatoes.
Watermelon-Ginger Agua Fresca
Why you'll make it: Because it's an all-purpose refresher — drink it straight, top with sparkling water, or spike with vodka, gin, or tequila.
Hazelnut, Ricotta, and Lemon Pesto
This can be tossed with a pound of pasta (serve warm or chilled), used as a topping for grilled chicken, or spread onto toasted slices of baguette or focaccia.
Roasted Garlic-Balsamic Steak Sauce
A sweet substitute for traditional steak sauce. Try it on a rib eye, use it to marinate flank steak, or mix it into ground beef for burgers.
Ginger Yogurt with Berries and Crunchy Caramel
Assemble the berries and yogurt up to a few hours ahead, then pour the caramel over shortly before serving.
