Gourmet

This delicious custard sauce, which accompanies the Rote Grütze, also goes well with summer fruit tarts.

This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.

This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.

This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.

Active time: 25 min Start to finish: 45 min

Active time: 30 min Start to finish: 30 min

There are two ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they're easier to find here — try your local supermarket — than the small, thin Italian hot chiles. Active time: 45 min Start to finish: 1 hr

The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the aïoli directly into the soup, as is traditional, Adams likes to dollop it onto toasts.

This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks .

Squid can vary quite a bit in size. If you get lots of little squid (under 2 inches each, not including tentacles), they'll need less preparation. Larger ones need to be scored to stay tender.

Cacio e Pepe For this recipe, you need to grate the cheese with the ragged-edged holes of a box grater for ease of melting. Don't use the small teardrop-shaped holes or a rasp, as your cheese will clump up in the bowl.

This relish is an appealing condiment and makes a quick hors d'oeuvre — spread toasts with goat cheese and top with the relish. Active time: 10 min Start to finish: 10 min

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.