Fruit

This dessert is more interesting when prepared with a variety of stone fruits, but if you can’t find one particular type, substitute more of another. You could also use apricots in place of any of the other three fruits.

If you prefer, you can replace the white wine with an equal amount of apple cider. To prevent peeled apples from turning brown, place them in a bowl of cold water mixed with the juice of one lemon.

If your broiler is located inside the oven (rather than in a separate compartment underneath), place the pork on the top shelf and the pineapple on the shelf below.

Caraway seeds often season cabbage dishes; here they give pork a tangy coating. If you plan to make the cabbage to serve on the side, begin preparing that recipe first, since the total time is about an hour.

When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender.

For a break from roast chicken, try these smaller hens, which cook in about half the time it takes for a chicken. If you like, substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens.

Large, with a firm, sweet flesh, Fujis are good for snacking, cooking, and mixing into salads like this one. Unlike many other apples, their taste actually improves with age.

Often reserved for breakfast, crumb is just as satisfying when served for dessert. Replace the blueberries with other berries or sliced apples or plums, if desired.

Not only is this one of the simplest desserts to prepare—it’s also low in calories and virtually fat-free. Because it is so light and refreshing, it’s a perfect ending to a heavy meal.

A ginger-infused simple syrup flavors slices of store-bought pound cake in this easy but spectacular summer dessert. The recipe is versatile: feel free to substitute other berries, or try slices of peaches, plums, or apricots.

You may not have thought of cooking peaches before, but they are delicious hot off the grill and topped with dollops of sweetened sour cream and crumbled cookies.

Here’s a clever idea for serving store-bought ice cream. The snowballs are especially fun for children. You will need 1 1/2 cups of topping total. Use toffee chips straight from the bag, or crush up your own favorite candies.

Filled with Caribbean flavors, this dinner is made to be enjoyed outdoors. You will need twelve metal or wooden skewers. To keep them from scorching on the grill, soak wooden skewers in water while preparing the ingredients.

For the neatest, thinnest slices, use a long, thin-bladed slicing or carving knife, and hold the meat in place with tongs while you work

Basting the chicken with lemon juice while it’s on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

This summer salad has it all—crunchy, peppery greens; soft, smooth cheese; and sweet, smoky, slightly caramelized peaches hot off the grill.

In Italy, prosciutto and melon are combined in a traditional first course. Here, cool, silky bocconcini and torn mint leaves are added to make a refreshing salad—just the thing to begin a meal on a warm summer night.