Fruit

Elizabeth likes to serve these with bacon. For the ultimate breakfast, she cooks the bacon first, pours off a bit of the grease, and cooks the pancakes in the same skillet.

If desired, garnish drinks with a wedge of grilled pineapple and a chile slice.

A festive margarita variation with muddled fresh blackberries, thyme, and sparkling wine.

Pink peppercorns and peppercorn mélange (a mixture of black, pink, green, and white peppercorns) are available at many supermarkets.

Editor's note: The recipe and introductory text below are from by Lauren Chattman. Here is a wonderful summer cheesecake, great after a Latin-themed barbecue. The bright and acidic Mango Sauce cuts the sweetness of the coconut and gives the cake some extra tropical flair. Be sure to stir up the cream of coconut before measuring it out, because it settles and separates in the can.

Editor's note: The recipe and introductory text below are from < by Lauren Chattman. It's simple to doctor plain vanilla ice cream, transforming it into layers of fresh-tasting lemon and blueberry ice cream. Crushed creme-filled sugar wafer cookies add crunch. Dollops of softly whipped cream alongside each slice are a simple and pretty finish.

Editor's note: The recipe and introductory text below are from Icebox Desserts by Lauren Chattman. This cake has all of the components of a classic trifle, but because it is contained by a ring of ladyfingers it has a tailored, formal look. Be aware that the cake is very soft, and pieces will be a little messy-looking on serving plates. So give your guests a chance to admire your handiwork before you serve it up.

Salmon are gorgeous, and a whole one — completely boned — makes a breathtaking centerpiece. A savory stuffing of roasted fennel and plum tomatoes transforms the fish into a meal in itself, complemented by a creamy basil sauce with orange zest and saffron.

Though it's not a true ceviche, since the scallops are already cooked when they hit the marinade, the classic combination of refreshing citrus acid from orange and lime juice, heat from jalapeño, crunch from cucumber, and sweetness from the scallops themselves becomes even more intriguing with the added layer of flavor from the grill. This is the perfect way to start off this menu, as the bold marinade stirs up the appetite for the substantial main course.

If strawberry shortcake hailed from the Middle East, it might taste like this. Toasting the almonds lets their essence permeate the cake, making it a lovely partner for strawberries that have been macerated in lemon juice and just a hint of rose water. A dollop of freshly beaten cream melds the two beautifully.

Wishy-washy greens needn't apply: A gorgeously balanced symphony of peppery and bitter greens, cut with a lemony vinaigrette that makes the feta go creamy, and an occasional pop of sticky, sweet date, this is sure to become your go-to salad all summer long.

You can't beat the drama — not to mention the deliciousness — of a bone-in leg of lamb. Since it is a thick cut, a garlic, lemon, and spice paste is rubbed all over it and tucked deep inside to penetrate the meat; slow-cooking over indirect heat results in a crisp, smoke-infused crust and a juicy, medium-rare center.

Make the most of apricot season while it lasts. Matching the fruit with mustard and pork is one of the best ways to enjoy it.

This sophisticated blend of strawberries, red-currant jelly, balsamic vinegar, and bay leaves may just replace chocolate sauce as your favorite ice cream topping.

Satisfy a chocolate craving the healthy way: Serve the sweet stuff in a light crust with nutrient-rich bananas.

Editor's note: The recipe and introductory text below are from Kimberly Kennedy's The Art and Craft of Entertaining. The first time I made these delicious nonalcoholic drinks, they were a big success — the guest of honor had at least four! For twelve guests, I'd prepare the exact recipe below; it can be halved or otherwise divided for a different of number guests. For twelve guests, it's likely that the fourth bottle would remain in the refrigerator, but it's always better to have more than you need, plus the cider keeps for a long time. If you have time and ripe peaches are in season, pit, peel, and purée peaches to make the sweetest of all peach purées.