Gourmet

If you don't have peach brandy on hand, use additional white wine instead.

Simple but elegant, this dessert makes a refreshing finale to dinner on a hot summer evening.

Feel free to experiment with the combination of herbs in this refreshing dessert — we were surprised to discover that even adding a sprig of something assertive like cilantro or oregano to the mix can be delicious. Serve it with the five-spice cones or topped with fresh berries.

These tasty cones are perfect for the five-herb ice milk, but they also liven up plain old vanilla ice cream.Instead of forming the pizzelle into cones, you can serve them flat, like cookies.

You can find the Neufchâtel cheese called for here next to the cream cheese at your supermarket. Don't be alarmed by the holes in your coeur à la crème molds — they allow liquid to drain out of the bottom so the hearts will be firm enough to hold their shape.

We found a significant difference in the amount of liquid exuded by fresh versus frozen sour cherries when cooked. If your cherries give off a lot of liquid, you may have to reduce your syrup a little longer.

Check your local farmers market or Chef's Garden (800-289-4644) for the geranium leaves or experiment with other leaves such as fresh basil or mint.

Whether you use heirloom, beefsteak, or cherry, this simple dish is all about the tomatoes. Be sure to use the ripest ones you can find for the best results.

This colorful side dish gets a hint of heat from roasted poblano chiles. Its bold flavors make it a great accompaniment to grilled meats.

This light and refreshing slaw is best eaten the day it's made, chilled or at room temperature.

We like to serve this fresh salsa with grilled fish, chicken, or pork, or as a dip for tortilla chips.

Nothing can beat greens from the farmers market — they're so beautiful, delicate, and fresh, you simply can't help buying some.

If you want to eat this entire menu with your fingers, the corn can be served hot on the cob, brushed with the butter mixture and sprinkled with cilantro. To save space on your stovetop, you can boil the corn first, then boil the crabs in the corn-cooking water.

Annuska Angulo Rivero of Mexico City, Mexico, writes: "This recipe was originally for besugo, a fish popular in Bilbao but not easily found in Mexico. I use red snapper instead. Be sure to eat this with lots of good bread to mop up the sauce. Using a fruity olive oil makes this dish incredibly flavorful.