The Bon Appétit Test Kitchen

This Tunisian mixture elevates everything from flatbreads to <epi:recipelink id="365691">grilled lambepi:recipelink. Make extra so you'll have some on hand all summer long.</epi:recipelink></epi:recipelink>

Let the yogurt work its marinade magic overnight in this stunning main course. Look for a small butterflied boneless leg of lamb at your supermarket, or ask your butcher to butterfly one for you.

Skewering and grilling whole garlic cloves gives this vibrant sauce its smoky sweetness. Make the salsa as chunky or as smooth as you like.

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.

Forget the cornichons. Serve these instead with your favorite pâté, or alongside a salumi platter.

Vanilla is the classic ice cream partner for these boozy cherries, but try them with chocolate for a homemade version of Cherry Garcia.

This classic refreshing salad pairs perfectly with grilled lamb .

Serve half of this fresh bread with the Tunisian Vegetable Salsa as a starter and the rest with the lamb .

Use this quick syrup to make fresh cherry colas or Old Fashioned cocktails.

A mild or fruity olive oil works best in this cardamom-scented cake. Just try not to eat all of the candied orange slices before the cake cools.

However tempting it may be to eat all of the ultra-crunchy croutons—panfried in chicken fat—right out of the skillet, save some for this summery composed salad. And if you're feeling less indulgent,leave out the croutons and chicken skin.

The trick to a successful stir-fry? Have all your ingredients prepped so that you can cook quickly over high heat. In professional kitchens it's called mise en place, or "put in place."

Use this as a finisher atop a grilled steak or to enrich pasta dishes.

The sweet, sour, and piquant flavors of this cherry sauce come together as you grill the pork. For an even quicker meal, make the sauce and marinate the meat the day before.

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.

Serve these refreshing beer-and-lime coolers over ice.

A little sugar never hurt anyone. But make sure you're only having a little—and not the whopping 40-plus grams in a can of commercial pop—by using simple syrup. The sweet base for many homemade sodas lets you control how much sugar goes into your drink. Start with just a small amount—a tablespoon has 8 grams of sugar—adding more as desired.

Look for dried hibiscus flowers at specialty food shops and Latin markets.

We modeled this simple frozen dessert on a favorite paleta, or Mexican ice pop. You won't need an ice cream maker, but do plan ahead so that you have time to purée the ice in a processor three separate times for the smoothest texture.

Serve this succulent spiced pork at the table with a pair of tongs (perfect for pulling off small hunks to stuff into tortillas), or shred it in the kitchen and place on a platter.