Dairy

Perfectly ripe fresh fruit is one the simplest and most enjoyable ways to end a meal. It’s effortless, healthful, and satisfying, especially when paired with cheese, its classic partner. Fresh fruit is best when it’s in season locally. In fact, when strawberries finally appear at the farm stand, they’re usually our first consideration in planning a menu: What would be a good supper to have before we eat the strawberries?

Sweet-smelling, dense, and moist, these cupcakes don’t really need a frosting—it’s just icing on the cake! And yes, they really do taste good made with olive oil. These cupcakes are good keepers; they stay moist for up to a week.

A protein-rich, almost instant, smooth, deep chocolate dessert. Nice garnished with red raspberries or strawberries.

Warm caramelized plums are delicious paired with cool and creamy mascarpone. You can also cook the plums under a broiler for about 10 minutes or on a tabletop grill for 5 minutes.

Refreshing and pretty, this sauce makes a tangy and colorful garnish for curries, stews, and soups.

We hope you have a microplane grater (see page 290), because the quality of the lemon zest makes a big difference.

This is the classic dressing for romaine lettuce, but it is delicious on any tossed salad. Drizzle it on steamed vegetables for something special.

We make this summer salad from the beginning to the end of tomato season, and we love it every time. It’s beautiful made with heirloom tomatoes of different colors.

A perfect balance of flavors and textures, this salad is sure to become a favorite first course to enjoy while supper cooks. Replace the pecans with Sweet Spiced Nuts (page 261) for a special touch.

Sour citrus and spicy peppercorns are perfect foils for salty feta. (See photo)

For a simple supper, we can’t imagine adding anything to this dish other than sliced tomatoes, zydeco music, and a little two-step.

Up to a day before baking, Tortilla Melts can be assembled, wrapped in foil, and refrigerated. Bake in the foil for about 15 minutes and then remove the foil and bake for about 5 minutes more for the tortillas to crisp. Leftovers can be refrigerated for up to a week and reheat well.

These burritos, with their creamy spinach filling, are one of the dishes that always elicit customer requests for the recipe when we serve them in the restaurant.

These open-faced sandwiches are not very traditional, rather messy—and very satisfying.

It’s just a short time from getting out the ingredients to sinking your teeth into these crusty rolls with a warm, soft filling.

In about 10 minutes, this simple supper is in the oven, and just when you’re tempted by the aroma, it’s ready.