Herbs & Spices

We like this butter on grilled steak.

Cut the green beans and bell pepper while the tofu marinates.

We found that 1 green chile was enough, but add more if you like things fiery.

For more variety, stir in other finely chopped herbs such as basil, thyme, or tarragon.

Use any combination of ripe melons that you can find. Charentais (or Cavaillon), delicious French melons with orange flesh, are at farmers' markets now, while Galia (sweet and aromatic, similar to honeydew) and Sharlyn (a white-fleshed variety that tastes like a combination of honeydew and cantaloupe) are increasingly available at supermarkets.

How do you improve on ripe summer berries and cream? Whip the cream with a sugar syrup that's been infused with lemon verbena, a fragrant herb available at many farmers' markets.

For extra color, use different kinds of plums, such as bright red-fleshed Elephant Hearts, yellow Shiro plums, and pluots. (Avoid using Santa Rosas, which don't retain their shape when cooked.)

Lime juice, sea salt, and chives come together in a bright-tasting butter for sweet summer corn. What to drink: An oaky California Chardonnay. Easy Serving: Place the seasoned butter in large sealable container. Add hot drained corn. Seal container and shake until butter melts and coats corn. Transfer buttered corn to bowl.

Italy meets Greece in a dish that pairs well with grilled lamb or chicken. What to drink: A crisp Pinot Grigio or Grüner Veltliner.

What to drink: Pinot Noir or dry rosé.

Swordfish or lamb —guests can choose just one kind of kebab or both. (Chicken can be substituted for the lamb, if you prefer.) The same quick marinade flavors the kebabs, then gets reduced to a sauce for serving alongside.

This elegant dish would be lovely for lunch. What to drink: Something light and fruity, like Sancerre or rosé.

Improv: Try other meaty fish fillets such as halibut, swordfish, or tuna. Replace mixed herbs with mesclun.

This can also be made with white nectarines, or about six large plums or pluots. It's great with ice cream or whipped cream.

One of Cat Cora's signature dishes is a watermelon, feta, and mint salad (a nod to her Greek heritage). Here, she gives the recipe an Italian accent.