Summer

This recipe makes more honeydew ice than you'll need for the soup, but it's also terrific spooned into our plum limeade. And this dish, like the limeade, is one that you'll want to serve right away so that the soup won't begin to darken.

This quick little pan roast really captures the spirit of Italian food culture although I've never seen anything quite like it in Italy. The balsamic-flavored zabaglione is a nod to the classic Modenese osteria dessert of raw strawberries with balsamic vinegar and black pepper.

Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling.

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

Serve with: Warm corn tortillas, Spanish rice, and grilled zucchini. Dessert: Fresh coconut cake from the bakery.

Candied, or crystallized, ginger is peeled fresh ginger root that has been cooked in a sugar syrup and coated with sugar.

Almond paste in the shortcake biscuits and fresh berries glazed with red currant preserves give this dessert a Swedish accent.

Start marinating the lamb one day before you plan to serve it.

Port wine and balsamic vinegar deepen the fresh fruit flavors in the cherry sauce. Be sure to get started at least one day ahead; the panna cotta custards must chill for 24 hours before serving.

Active time: 25 min Start to finish: 1 1/4 hr

Pita bread serves as the crust for this pizza-style dish. Look for prepackaged mixed black and green brine-cured olives in the deli section of most supermarkets. Serve with: Tabbouleh (bulgur salad), arugula salad with red wine vinaigrette, and marinated artichoke hearts.

Using frozen puff pastry for the crust makes this quiche-like tart super-easy.

Can be prepared in 45 minutes or less but requires additional unattended time.

This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

The honey does not sweeten the chops-it just helps them brown. For an authentic accompaniment, uncork a bottle of the pungent resin-flavored Greek wine called retsina, or simply opt for a favorite Sauvignon Blanc. Serve coffee ice cream and purchased baklava to complete the menu.

This recipe can be prepared in 45 minutes or less.