Dairy

Yogurt gets used two ways in this simple dinner party–worthy dish: first it provides a tenderizing marinade for the chicken, then more yogurt is mixed with the pan juices to create a rich sauce for serving.

Leaving the skins on the peaches for the purée makes for a beautifully pink swirl in this refreshing summer dessert.

This pretty green soup is creamy, cool, and refreshing. Top each bowl with a flavorful mix of parsley, mint, olive oil, and lemon zest.

If you can't find currants (check the farmers' market first), use any other berry or a mix.

If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

Choose a mild and creamy Gorgonzola for this dip.

Once cooked, slick fried chicken with a potent spiced-chile oil, for an extra punch of heat and flavor.

You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.

Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.

Grilled fennel, tomatoes, and scallions, plus cumin-rubbed grilled steak, turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Ask your butcher for a whole leg, which will include part of the sirloin.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

This decadent, delicious burger, featuring a 6-ounce patty, clothbound cheddar cheese, and the requisite "special sauce," comes from Ralph Lauren's restaurant (yes, that Ralph Lauren) in Chicago.

Who doesn't love a wedge? Ask your butcher to cut slab bacon into thick slices (about 1/4") to yield nice meaty pieces once they're crisped on the grill.

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.