Starter

Rainbow chard is especially pretty pickled, but any variety will work.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)!

Squeeze out as much liquid from the zucchini as possible.

The seductively high ratio of skin to meat is what makes wings taste so good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and crisp.

Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.

"The flavors blend so well, you won't even guess you're eating kale." —Guarnaschelli

Beets' red hue is pretty, but the stains—not so much. Scrub cutting board ASAP with hot, soapy water.

We upped the creaminess factor but not the fat by mixing feta with nonfat yogurt.

Hot, stuffed phyllo shapes called briouats are delectable appetizers. Folded into small triangles, cigar-shaped cylinders, or even rectangles, they come with an array of fillings, from spiced ground kefta to sweet milky rice. My favorite is this one with fresh unsalted cheese called jben—especially with a brushing of honey to give the crispy rolls a pleasing sweetness. Alternatively, dust the fried briouats with powdered sugar and cinnamon.

Dates are revered, and much enjoyed, in Morocco. Of the more than two hundred varieties that the country produces, large mejhoul dates are the ones used for special occasions and special recipes like these stuffed dates. Typically, the almond paste is much sweeter than in this recipe, and the stuffed date is rolled in sugar. I prefer to let the dates' natural and intense sweetness shine. To make the dates festive, many Moroccan cooks work some food coloring—red, green, yellow, even blue—into the almond paste before stuffing it inside the dates.

I first tried this dish when I was looking for an interesting vegan option to put on my menus. While my restaurants were certainly vegetarian/vegan friendly, the focus of the menu was anything but. I wanted to present some options that were more than the usual, but I kept coming back to hummus, because it is so delicious. So I tried a few different ways to make it, and this one was a winner. Any type of thick-skinned autumn squash will do in this recipe. My favorites are kabocha, butternut, Hubbard, and regular old pumpkin. I prefer to serve this with baguette slices, but it's also good with toasted pita bread triangles or carrot and celery sticks.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

A sophisticated—and infinitely easier—take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

Serve unsweetened tea with this syrup on the side.

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

Scoop up this vibrant condiment with wedges of warm pita.