Summer

Active time: 30 min Start to finish: 1 hr

This recipe yields more meringue squares than you'll need for the ice cream–filled napoleons. The extras can replace any that break — and they also make a delicious snack.

These parfaits (or budini — Italian for "puddings") of ultra-creamy mascarpone layered with Marsala-soaked strawberries perfectly illustrate the way of dessert in Italy: utterly simple, not too sweet, and delicious.

At Geronimo, located on eclectic Canyon Road in Santa Fe, this is served with a mixed green salad and roasted corn on the cob. The idea here is to dip the lobster meat into the spicy vinaigrette.

This is enough sauce for two pounds of pasta; it's good with fusilli, orecchiette or linguine.

This frittata makes a perfect brunch or lunch — it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

The cake pans, cardboard rounds, and dowels are available at cake and candy supply stores; or call Jane's Cakes and Chocolates at 800-262-7630.

Here's a good example of Thomas Keller's culinary magic: Simple flavors come together spectacularly in this special dish from The French Laundry in Napa Valley.

If you're making this entire menu, we recommend assembling the cobbler and putting it into the oven just before you begin grilling the steak. That way, the cobbler will be cool enough to serve after you have finished eating the main course and cleared the table.

Tomatoes and bell pepper also give color and flavor to this impressive side dish.

If you are using cherry tomatoes on the vine and get 1 large cluster, simply cut the vines into 4 clusters before grilling and serving with the lamb.

A basil vinaigrette is served in a shot glass alongside each tomato; guests can drizzle it on to taste.