Bon Appétit

Cabell Tomlinson, bar director at Frankies 570 Spuntino in New York City, grew up in the South, where, she says, "the summer air was scented with honeysuckle and lemon balm." Those childhood memories, along with a recipe for the classic Bee's Knees cocktail (rum, lime, and honey), inspired this thirst-quencher. It's equally good with lemon vodka (try Charbay Meyer Lemon Vodka) or white rum (we like Flor de Caña Extra Dry 4 Year). Lemon balm is available at many farmers' markets. Better yet, try planting pots of the prolific herb in your backyard.

The Seattle Mariners serve tuna "Ichirolls" in honor of all-star Ichiro Suzuki.

Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.

For the best results, chill the produce first.

These flavorful frites are not only a clever riff on a fried standard, they're also lamb's best friend. The Middle Eastern accents in the za'atar spice blend pair well with the gamey meat and intensify the eggplant’s flavor. After many experiments, Terzo Piano chef Meg Colleran Sahs discovered that a rice-flour coating resulted in the highest crunch factor.

To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including honeydews or cantaloupes.

"This is a play on English cucumber finger sandwiches," says Kinch, who roasts the cucumbers to deepen their flavor. "It also works fantastically on the grill." Use any cucumber, such as Japanese, Persian, or English hothouse, available at supermarkets and farmers' markets.

This recipe has been a New York favorite since the mid-'90s, or so claims Otto pastry chef Meredith Kurtzman: "I ate something like this at Gramercy Tavern first, and later at Babbo. So it's not really new." But few have done as well as Kurtzman to capture the season&151;and so much flavor&151;in each bite.

An aromatic broth of garlic, scallions, and ginger infuses the fish and helps keep it incredibly moist.

This puckery, sparkling aperitif is booze-optional.

For this patriotic-themed cooler, Cabell Tomlinson combines two summer favorites: sweet iced tea and sangria. "I started thinking about the Fourth of July," she explains. "I had the red from the rosé and the blue from the blueberries. I still needed the white, but I decided to go with that oh-so-American spirit, bourbon." She uses orange pekoe for the tea and suggests a fruity rosé like a Spanish Rioja.

Damon Boelte was aiming for something simple and accessible when he concocted this extremely refreshing, very British cooler. "Like a traditional Pimm's Cup, this recipe works well with other spirits, including bourbon, rum, and tequila," he says. "You have my permission to experiment." St-Germain liqueur, made from Alpine elderflowers, brings a floral note.

"I created this pitcher drink for people to sip on their front porch, or for city folks to drink at our sidewalk café," says Damon Boelte, bar director at Prime Meats in Brooklyn. If you've never had a beer cocktail or, better yet, a cocktail made with drinking vinegars, let this be your introduction to two growing trends in the bar world. Look for Laird's Bonded Apple Brandy, a.k.a. applejack ($23), made by America's oldest family-owned distillery, at better liquor stores.

This ultra-refreshing tomato water makes great use of an abundance of tomatoes and works well as a virgin summer cooler, too.