Simmer

The keys to a light, airy semifreddo that melts in your mouth? Just enough sugar to sweeten it and keep it soft in the freezer. Also, "gently folding and not overmixing," says Laiskonis. Go over the top by serving it with cinnamon whipped cream and chile-chocolate sauce (or use store- bought chocolate sauce).

Thai-flavored rice pudding is frozen into creamy ice pops. Dried apricots add subtle color and a satisfyingly chewy texture.

Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad that takes advantage of the first fruits of the spring garden. Use a mild honey, like clover or wildflower. —Chef Sam

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No-fry zone: We let the fish 'n' chips fave go au naturel.

Fruit is a welcome addition to savory grain salads. Here, mangoes and oranges add color and sweetness to the deep-purple hue of black rice. It's delicious with grilled fish.

Be gentle when washing new potatoes; their tender skins scrub off easily.

"Nobody thinks to cook cucumbers, but I treat them as I would any vegetable"

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Effort Level: II This is a wonderful recipe inspired by North African cuisine. It is a colorful, vegetarian dish with vibrant flavors.
-Wendy Grater

この味は驚くばかりである! We make White Miso ice cream in the summer with peaches, in the fall with apples, and in the winter with pears. Alice Waters would be so proud of us . . . you know, if she knew who we were. Doing a flavor with miso was a natural and logical extension of our love for savory elements in our ice creams. Miso is a thick traditional Japanese soy paste that's often used as a condiment or a flavor ingredient in cooking, and it's been growing in popularity as an ingredient in desserts. Since miso is so salty, this is one of the few recipes in the book that doesn't call for added salt or vinegar. In his search to get the flavors right, Jake went to a Japanese supermarket and bought pretty much every kind of miso in the joint: red miso, mixed miso, rice miso, purple miso, soy-only miso, miso-horny, and so on. He eventually settled on a white style. White miso is much more delicate than its counterparts. It's mellow. He still doesn't know what the label says, but boy, it sure gets the job done. White Miso is another "Wow" flavor, with distinct umami undertones that pair well with the seasonal tree fruits. It also goes secretly well with a scoop of Guinness Gingerbread, or simply a little splash of olive oil on top. Inspiration: Jake used to serve miso apple butter with crepes and olive oil ice cream.

This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and the presentation is striking — ruffled Napa cabbage is arranged around large pork meatballs to create the appearance of the lionlike Tibetan dog.

This is the basic pickle that I use for vegetables; it can be prepared ahead of time and kept in the refrigerator for up to a month. I like to keep it around for any last-minute pickling needs.

If you can't find almond syrup, floral, almond-flavored orgeat syrup is a fine substitute.

Berries get a subtle herbal note from tea-infused whipped cream.

"At Linger, we make jam with miso. It's delicious with pork but is especially tasty on bread with cream cheese."