Summer

At Geronimo, located on eclectic Canyon Road in Santa Fe, this is served with a mixed green salad and roasted corn on the cob. The idea here is to dip the lobster meat into the spicy vinaigrette.

This is enough sauce for two pounds of pasta; it's good with fusilli, orecchiette or linguine.

This frittata makes a perfect brunch or lunch — it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

The cake pans, cardboard rounds, and dowels are available at cake and candy supply stores; or call Jane's Cakes and Chocolates at 800-262-7630.

Here's a good example of Thomas Keller's culinary magic: Simple flavors come together spectacularly in this special dish from The French Laundry in Napa Valley.

If you're making this entire menu, we recommend assembling the cobbler and putting it into the oven just before you begin grilling the steak. That way, the cobbler will be cool enough to serve after you have finished eating the main course and cleared the table.

Tomatoes and bell pepper also give color and flavor to this impressive side dish.

If you are using cherry tomatoes on the vine and get 1 large cluster, simply cut the vines into 4 clusters before grilling and serving with the lamb.

A basil vinaigrette is served in a shot glass alongside each tomato; guests can drizzle it on to taste.

Roasted bell peppers, prosciutto, and olives are added to the classic Italian trio of tomatoes, mozzarella, and basil. Serve with plenty of crusty country bread.

Look for red curry paste in the Asian section of the supermarket. Serve with: Lentil and rice pilaf and sautéed mixed vegetables. Dessert: Sliced papaya and mango.

Mary deMuth of Rowlett, Texas, writes: "Because my husband is in a graduate program, we've been able to meet people from all over the world. It has been a great experience for our three children — and a chance for me to add to my recipe collection. We frequently have other students over for dinner, so I'm always learning new dishes. Next year our family will be moving to southern France, and we're very excited about the food we'll have there. We hope to make many new friends who will share their Provençal specialties." This side dish is a perfect contribution to any potluck picnic. Toss in a can of drained tuna for a more substantial salad.

All the wonderful flavors and textures of summer berry pie à la mode in an ice cream sundae. For a casual party, offer the individual components buffet style and let guests make their own.