Stone Fruit

Make the fruit salad, throw the fish on the grill, and you've got dinner.

Prosecco, an Italian sparkling wine, and cava, a Spanish sparkler, both work well in this pink drink, which is as pretty as it is refreshing.

This salad is delicious served immediately at room temperature. It's even better after being chilled for an hour to combine the flavors.

Cooking Method: Direct Heat Suggested Supplies: 4 Bamboo Skewers Barbecuing gets a bad rap sometimes as being the domain of fatty meats and high-calorie sauces, but the truth of the matter is that smoking and grilling don't add fat to a dish, only flavor. With the right ingredients the outdoor cooker can be the focus of cooking for a healthy diet. These charcoal-grilled fruit skewers, with their spicy flair, make eating fruit exciting. It's a versatile dessert or side dish recipe that can be made with any number of fruit combinations. Pair it with grilled chicken and enjoy a guilt-free meal.

This is a very simple dessert that anyone can muster. Bananas, pineapples, and stone fruit that is firm and not too ripe are best in this recipe. Grilled fruit also make a great salad (toss in some beautiful cherries or grapes). It's also wonderful at breakfast served with yogurt and granola. And it makes a fabulous chutney when combined with raisins, juice, and Indian spices. So, when you grill fruit, grill some extra to make these other dishes.

A crème fraîche custard is folded into the mixed-fruit filling of this elegant nectarine-blackberry crisp.

In this impressive main course, sautéed scallops and shrimp are paired with a vibrant sweet-savory salsa. Serve the seafood and the side dishes with warm corn or flour tortillas.

Supermarket roast chicken can be easily dressed up, as in this lovely salad. Look for almond oil at some supermarkets and at specialty foods stores.

These tart pastries are best straight out of the oven, but if you have any left over (or if you make extra), they're nice for breakfast, too.

There's no oil in this easy main course and, if you'd like to make it even healthier, low-fat or nonfat yogurt can be used instead of the whole-milk variety. Round out the meal with dal (Indian-style lentils) or some sautéed spinach. The yogurt marinade is also great for chicken.

Pat: When it comes to summertime in the South, fresh peaches rule. We put them in ice cream, pie, and cobbler. We pack them in mason jars and cover them with syrup. No getting around it: we have never met a peach-and-sugar dish that we didn’t like. When we were kids, Momma Daisy had several peach trees in her backyard. She’d give my brothers and me a big basket, and we would go out and pick them right off the tree. Next thing you knew, she was making cobbler—man, was that a treat. Needless to say, that was always a fun trip, and now we get to relive it by sharing her recipe with you.

Quick-cooking bulgur can be found at some supermarkets and at natural foods stores.

"There is no typical tagine of Algeria—the country is too big, and the cooks are all too opinionated to agree on a typical dish," says Zadi. Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination.

This cake is light as air— and infused with flavor, thanks to a little grated orange peel. A deep, dark caramel sauce and a stunning fruit compote make the dessert dinner-party-worthy. Be sure not to use a pan with a nonstick coating. Because this cake is cooled upside down in the pan, you want the cake to stick to the sides a bit.

Here, chicken thighs and drumsticks roast on one side of a sheet pan while, on the other, a trio of tomatoes (plum, grape, and sun-dried) intensifies in flavor along with crusty potato and briny olives.

Eben Freeman, bartender of Tailor restaurant in New York City, created this Champagne cocktail. As you add the sparkling wine, note how the drink changes color from green to pink. Freeman uses frozen cherries to make a cherry purée, but you can also use all-fruit spread.

Topped with yogurt, these waffles make a great, filling breakfast; with whipped cream, they're perfect for dessert.