Gourmet

In the Greek soup known as avgolemono ("ahv-go-LEH-mo-no"), humble ingredients—chicken broth, lemon juice, eggs, a small amount of rice—morph into a light soup with the consistency of liquid velvet. Although avgolemono is traditionally served hot, it's an especially summery starter when chilled and seasoned with lots of dill.

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Bok choy goes on a Peter Mayle—inspired holiday to Provence in this versatile side dish or, tossed over rice, light back-porch supper.

These twice-baked cornmeal crackers—sturdy and delicate all at once—are a great accompaniment to lush avgolemono soup . They're also delicious on their own or with cocktails.

These colorful tartlets are quite simple to put together. One easy custard recipe is the basis for a trio of very different fillings (the ingredients can be doubled or tripled if one is a real favorite).

This riff on classic potato salad will surprise you with its zing. Lemon, both juice and zest, helps lighten the mayonnaise dressing, and plenty of celery adds crunch.

Although this main-course salad sounds suspiciously Waldorfesque—it includes walnuts, celery, and apple—the fresh vinaigrette gives it a modern flair that sets it apart from its mayonnaise-dressed muse.

The alias for this cake might be "Extreme Chocolate." It is particularly rich and fudgy, calling for both bittersweet chocolate and cocoa powder and topped with a glaze that is equally indulgent.

As the main ingredient in a sorbet, kiwifruit becomes the belle of the ball.

Salmon's rich, moist meatiness makes it ideal for forming into cakes. Grated zucchini does double duty, bulking up the panfried patties and joining crisp fennel in a sprightly slaw.

Ready your griddle. These pancakes capture the golden sweetness of corn cut from the cob. Drizzle warm maple syrup on them for breakfast or serve them as a side dish with salsa and sour cream.

The timeless combination of steak and potatoes gets extra pep from jarred roasted peppers and aromatic charmoula, an herb and spice blend typically used in North Africa as an instant flavor booster for grilled meats and fish.

Cook your mussels in one pot with garlic, fennel seeds, and white wine while your linguine cooks in another pot. Combine the two and then toss them with your favorite herbs from the garden and some grated Parmigiano-Reggiano. Now make believe you're vacationing on the Italian coast.

With an adjustable-blade slicer, it's easy to transform zucchini into long, delicate pastalike ribbons that make an eye-catching partner for panfried chicken.

This one-pot meal—lobster, corn, and green beans—conjures summer in New England. The simple sesame mayonnaise is outstanding for dunking and slathering.

The compote here is a reminder that the tomato is a fruit, and its natural sweetness plays up that of peach. The combination is great with juicy curry-rubbed pork.

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust, creamy French-inspired dressing that also gussies up the seasonal side salad. Dipping the tofu in egg before it hits the skillet seals its custardy texture inside a lovely golden crust.

Beneath a creamy layer of tapioca pudding lurks a silky strawberry base. Ground fennel seeds perk up the flavor of the fruit.

Scallions are often treated more like a garnish than a vegetable, but they make an excellent side dish when grilled and tossed with a simple vinaigrette.