Summer

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This dessert is a trompe l'oeil, resembling the peel, rind, and flesh of a cantaloupe.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Roasted poblano chilies add a wonderful smoky flavor to this pizza; however, if they are not available in your area just omit them from the recipe.

John serves the peppers as an appetizer with toasted country bread.

Preserved lemons are a staple Moroccan condiment that can take up to 2 weeks to make in the traditional manner. Added to various foods, they impart a tangy brininess similar to that of olives but with the unique perfume of lemon. In most Moroccan dishes only the peel is used, the pulp being scraped away and discarded. However, the pulp is not wholly without value, making a delicious addition to Bloody Marys, and to salad dressings — wherever a salty-sour taste is welcome. The recipe below is an effort to approximate preserved lemons without having to plan a week or more in advance.

Hazelnut liqueur adds zip to the sauce in this easy dessert.

Very nice for a fancy dinner party, these little tartlets have an almond crust, tangy lemon filling and strawberries on top.

Serve this with crusty bread to soak up the delicious olive oil.

These soft jellies, layered with tart passion-fruit and sweet blackberry purées, are a wonderful summer dessert. Unbelievably cool and delicious, they're well worth the extra time it takes to make them. Active time: 1 1/2hr Start to finish: 17hr (includes chilling)