Quick

Susan Elizabeth Fallon of Boxford, Massachusetts writes: "I love to create new recipes to share with my husband, nine-year-old son, and friends. For me, that's the fun and adventure of cooking. I believe that eating well means using fresh, high-quality ingredients, so I'm choosy about what I buy and I grow many of my own herbs." Here's just what to do with all those tomatoes you have now. This versatile dish is great as a side, on toasted baguette slices, as a zesty omelet filling, or atop grilled fish.

These refreshing cocktails are perfect for summer entertaining.

Forget placing the avocado pit in your guacamole — unless you like how it looks. It doesn't stop the dip from turning brown.

This drink was featured as a Cocktail of the Month.

Pickled red onions — a staple at meals throughoutu the Yucatÿn peninsula — are one of our all-time favorite condiiments. They are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad; or festooned over a plate of sliced tomatoes, drizzled with olive oil, and then finished off with a generous amount of freshly ground black pepper. They also make a colorful topping for just about any hors d'oeuvre.

In the Middle East, this dish is made with dandelion greens or Swiss chard. Here, spinach substitutes, and the tahini takes care of the exotic flair.

Chipotles ("chi-POTE-lays") are red-ripe jalapeños that have been smoked and dried. Chipotles canned in the sauce called adobo take the sweet heat in a more piquant direction.

It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is — it works perfectly with the grilled salmon and the grilled corn — you'll want to make it for a whole host of your summer favorites.

This salad is great for picnics. It has all the components of a family favorite: beautiful color, satisfying crunch, and a delicious dressing. The recipe is adapted from one developed by freelance recipe tester Penelope Hoblyn, who often makes the salad for large gatherings.

This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.

A common accompaniment to couscous, this fiery harissa-style relish is all you need to jump-start a simple steak dinner.

Hearty soba noodles and tangy feta cheese create a lightning-quick vegetarian dish that even meat eaters will flock to. Served cold or at room temperature, it's just what we want on a warm evening.

We started out with half the amount of corn chips but increased the quantity because we love their addictive crunch in this Southwest-influenced salad.

Just a sprinkle of zest and a dab of lime butter sauce beautifully highlight the flavor of grilled salmon.

Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.

This dish focuses on the goodness of ripe tomatoes, letting them be just what they're meant to be — wonderful.

Cinnamon and a dash of cayenne give the sauce a south-of-the-border vibe.

If you like, drizzle amaretto or balsamic vinegar over the grilled peaches just before serving.