Herbs & Spices

Buckles are aptly named: Fruit is baked along with a layer of cake batter that rises to the top, buckling as it cooks. Don't skimp on the garnish: Vanilla ice cream or lightly sweetened whipped cream is great with this.

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.

Pasta, cheese, and a few summer vegetables make a quick and easy main course.

There's depth, subtlety, and just the right amount of heat here. Start preparing this dish one day ahead since the chicken needs to marinate overnight.

Start this recipe one day ahead.

He may be executive chef at London's luxe Conservatory at The Lanesborough, but Paul Gayler knows a thing or two about American cuisine, too. In The Gourmet Burger, he rethinks the barbecue classic using premium and international ingredients. Here, he adds mildly spicy North African flavors.

With two hues of cabbage and two kinds of apples, as well as carrots and yams, this multi-colored slaw will look gorgeous on a picnic or buffet table.

All of the ingredients that make gazpacho so yummy — tomatoes, onions, cucumbers, and bell peppers — turn up in this main-course salad.

Potatoes in three colors give this salad an all-American look.

Don't be surprised if you're asked for this recipe again and again — these shrimp are an absolute knockout. The bright acidity of the marinade and the crispness of fennel, celery, and onion are a delicious counterpoint to the sweetness of the shrimp.

Be sure to make enough for a crowd, because these chewy, garlicky knots—a pizzeria classic—will go fast.

A light syrup, laced with the refreshing lemony-floral taste of verbena, and a scoop of cassis sorbet amplify the tug-of-war between sweet and tart in a bowl of mixed summer fruits.

Removing the typical cucumber from tabbouleh leaves plenty of room for fresh honeydew or any cool, sweet melon in this summer-inspired departure.

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.