Summer

This dessert is a dense and rich chocolate mousse-like cake chilled in a mold.

Ground almonds add a delicate nutty flavor to the crust. Begin making the filling a day before assembling the tart; once completed, it can be chilled another day before serving.

Since this cheesecake needs to chill for several hours, it's easiest to bake it a day ahead of time.

Fresh corn from a farmers' market or a grower's farmstand will taste the sweetest.

Sformato D'Asparagi con Fonduta This savory flan has an intense asparagus flavor. Its texture is unusually tender for a flan, without a trace of egginess.

Regular mozzarella can be substituted for the smoked variety in this quick and easy dish.

The sauce in this recipe is also good with chicken and ham. Active time: 50 min Start to finish: 1 1/2 hr

This American variation of a Chinese stir-fry—combined with a loaf of crusty bread—is a meal in itself.

Coffee ice cream, a chocolate-cookie crust and chocolate-covered coffee beans add up to a terrific party dessert. Begin making the cake one day before serving.

The topping spreads as it bakes, forming a crisp cookie-like layer.

We tried this recipe with several brands and varieties of beans, and Goya's small white beans held their shape the best.

This recipe can be prepared in 45 minutes or less.

(GELATO DI FRAGOLLA)

"Inspired by Caroline Bates's Chesapeake Bay article in the June 1998 Gourmet, I decided to spend a couple of days there with a friend from Holland," says Susan Tingle Goldthwaite of Teaneck, New Jersey. "We stayed at the Waterloo Country Inn and were pleasantly surprised to find that the inn now has a restaurant, called David's at the Waterloo, open Thursday, Friday, and Saturday evenings. The strawberry napoleon was unlike anything I have ever tasted. Wonderfully fresh strawberries were swirled in the most luscious cream concoction and nestled between two lacy almond cookies. My mouth starts watering just thinking of it again! I'd love to have the recipe." Editors' note: It turns out that chef David Wells and his wife, Lillian, have since moved their restaurant to Salisbury, Maryland, which is about 10 miles from the Waterloo Country Inn. They still offer this delicious dessert at their new place, David's (a bistro!).

Potato salad gets perked up with herbs, vegetables and a terrific dressing. Serve the salad warm or at room temperature.