Summer

After experiencing a dazzling meal and the gracious hospitality of Martín Berasategui, one of the top Basque chefs, at the restaurant that bears his name in Lasarte-Oria, he gave us a final taste of his talent in a wonderfully refreshing granizado de cava. The following concoction I devised is very nearly the same, and surprisingly simple.

Part of the allure of this very grown-up dessert is its texture, which is softly set, rather than bouncy like Jell-O.

This sauce accompanies Ginger, Fig and Cranberry Semifreddo . It's also great drizzled over vanilla ice cream.

Bilko's spice mix is a closely guarded secret, but Donna King shared with us its fundamental ingredients as well as the basic technique—a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." The Bon Ton recipe calls for Ac'cent (monosodium glutamate) in both the marinade and the dredging mixture. We tested it with and without, and the chicken mainly tasted saltier with the Ac'cent, which some people preferred.

Can be prepared in 45 minutes or less.

Studies from Northwestern University and the University of Kentucky indicate that fiber-rich bran from oatmeal can actually reduce cholesterol levels in the blood.

This Caribbean classic, made with beets for a magenta hue, looks as striking as it tastes.

Creamy, vinegary, and with lots of fresh dill.

A beefed-up take on a BBQ staple.

Country-style lemonade with a salty-tangy twist.

Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.

A one-pot celebration of summer vegetables.

Or sauce. Or dip. Or sandwich spread.

Muddled melon lends a hot pink hue. Call it the drink of the summer if you must!

Turn a pound of ground beef into this hearty, umami stir-fry.