Lemon

The crostini — toasted baguette slices topped with tomatoes and Parmesan — are a delicious accompaniment to the simple chick. Uncork a bottle of sparkling wine for a special touch.

This recipe is an accompaniment for Fish Cakes with Caper-Parsley Sauce This versatile sauce, which can be made one day ahead, also complements roast beef, hard-boiled eggs or potato salad.

Bake these potatoes in the oven along with the Prosciutto and Goat Cheese Strata .

The ideal summer dessert and make-ahead treat (it can chill for two days before serving). Instead of the traditional custard, whipped cream folded into cream cheese is the easy filling in this version.

Just a few ingredients are all it takes to prepare a wonderful side dish that's great for any time of the year.

These individual charlottes make an impressive finale to a special dinner. Start preparing them at least one day ahead.

We like these shrimp with corn on the cob, crusty bread, and a salad of summery greens. For dessert, offer a strawberry tart.

This flavorful chicken makes an impressive impromptu dinner when accompanied by the Caramelized Onion and Roasted Red Pepper Linguine and a nice salad (use a bagged lettuce mixture, of course). Frozen chicken will work here if that's what you have on hand; just defrost it quickly in the microwave.

Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes." Donna brought back this version of the classic recipe from a trip to Athens.

For this recipe, David Pasternack uses "unrefined" sea salt, which has no additives such as iodine or those that prevent caking, so these salts are often moist. He also told us we could coat the fish with an additive-free kosher salt. It worked nicely but required more egg whites (6 total).

This is a dish you might be served in a café in the Middle East. It's simple and flavorful and makes a quick dinner; it's also great for a picnic.

The black pepper is not necessary, but it does add interest and a pleasant warmth in the mouth. If you'd rather, add 1/2 teaspoon of ground ginger with the dry ingredients, instead of the pepper. These are perfect with ice cream and fruit. This recipe uses approximately 4 lemons.

A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed.

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

There are only five employees at The Little Rooster Cafe, a small breakfast and lunch spot, but its terrific food and friendly service make it popular with locals and tourists (especially those who come to browse the town's outlet stores). Chef and co-owner Hub Poelmann features a different waffle every day. "We have an open kitchen," he says. "People smell the waffles cooking, and then order them." Poelmann credits his cooks with this lemon-poppy seed recipe, which was the happy result of "playing around in the kitchen." These light waffles would also be good with maple syrup, if you prefer.

"This is one of my favorite pastas," Lisa Bonacossi said, citing its simplicity. "it is made with lemons, pine nuts, and oil that everyone has on hand." The flavors are simple and brilliant. The sauce is best served with fresh tagliatelle. I serve it with lemon wedges too for those who like to squeeze a bit of fresh juice over the pasta. Serve this with a well-chilled Pinot Grigio for a nice, bright combination.