5 Ingredients or Fewer

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena — dried just won't be the same.

A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.

One of the things we love about pesto is its versatility: Peas can take on basil's traditional role without missing a beat.

This no-cook soup defeats the summer heat — cucumber provides crunch alongside a hint of minutest, and avocado adds mouthwatering creaminutesess.

Pouring a citrusy vinaigrette over hot grilled pork chops enhances their flavor and balances their richness. The chops go extremely well with the black-bean and tomato quinoa

Tossing the potatoes first with salt and vinegar and then with bacon fat while they're still warm allows the flavors to really penetrate. Chopped chives add a delicate oniony scent.

Commercial fruit vinegars usually employ cooked fruit, resulting in a heavy, jammy, and not-so-nuanced flavor. We made our vinegar with uncooked berries, so it retains that fresh-from-the-patch essence.

Spinach and strawberry salad had its moment in the '80s, but this version will surprise you with its refinement. The salad is not sweet, just aromatic — and coming across fresh berries every now and then provides bursts of fruitiness. The pecans are simply toasted, but once they're coated with vinaigrette, you'd swear they were candied. Raspberries would work well here, too.

Whether assertive farmers-market mesclun or a delicate supermarket mix, these greens require little more than a light lemony vinaigrette — and one that can be made quickly embraces the simplicity of the leaves.

If a bite of this clean, bright "pâté" transports you to a sunny beach on Nantucket, that's because it's inspired by a similar spread offered at the island's Straight Wharf Fish Store. This rendition can be whipped up effortlessly, but it's a substantial and statement-making appetizer nonetheless.

Be sure to start this recipe at least 1 1/2 hours ahead so the components have time to cool. Mix up the syrup and chill it until it's cold. Cut the melons into wedges and refrigerate them in plastic containers. Then, just before you leave, chop the mint and stir it into the syrup, then drizzle the syrup over the fruit.

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian name for pickles or side dishes. It is simple to prepare, relies on the best fresh ingredients, and serves as a wonderful garnish or refresher alongside the Tomato Lamb Bredie and in addition to chutney.

This luscious pudding offers a tasty hit of calcium to help build bones. If you can't find hazelnut-flavored chocolate, substitute 1/4 cup Nutella and use 3 1/2 tablespoon cornstarch instead of 2; the result will be milder in taste.