From Fine Cooking Magazine

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the green beans with olive oil and salt and pepper before roasting. Or toss the green beans with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

Basic Roasted Green Beans

From Fine Cooking Magazine

Pesto Vinaigrette

From Better Homes and Gardens

This easy peasant-style quick bread is perfect for making cold summer sandwiches.

Summer Solstice Bread

From Fine Cooking Magazine

The caramel and the lemon curd can be made ahead and refrigerated for up to 5 days. The caramel needs to be warmed to a pourable consistency before using.

Lemon-Caramel Icebox Cake

From Fine Cooking Magazine

Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze

From Better Homes and Gardens

Name your pleasure! This six-in-one recipe for Italian ice cream gives you all kinds of flavoring options. One flavor will do--but serving a combo will really wow guests.

So-Good Gelato

From Fine Cooking Magazine

Hot-smoking the tomatoes allows them to pick up the smoky flavor of the wood chips. Serve with grilled shrimp or over grilled fish, meat, or chicken.

Smoked Heirloom Tomato Relish with Corn & Beans

From Fine Cooking Magazine

I like to make this with both creme fraiche and heavy cream, but you can use all cream if that's easier.

Chocolate-Raspberry Cookies & Cream

From Fine Cooking Magazine

I suggest buying two whole chickens, about 4 pound each, and cutting them into parts yourself. Packaged chicken parts often vary greatly in size, making it hard to get the pieces done at the same time. For a compromise, look in your butcher's display case for bone-in parts that are about the same size--legs about 5 ounces each, thighs about 6 ounces, and breast halves a little more than a pound each.

Grilled Chicken with Apricot-Balsamic Glaze

From Vegetarian Times

One bite of this melt-in-your-mouth dessert and you'll understand why it is the special occasion cake all over Mexico.

Tres Leches Cake

From Fine Cooking Magazine

Spicy Fried Chicken

From Fine Cooking Magazine

Serve fresh strawberries with this chilled creamy sabayon sauce enhanced with balsamic vinegar. The sauce will taste complex and delicious with a really good quality aged balsamic, but it's wonderful as well when made with a more ordinary balsamic.

Strawberries with Balsamic Sabayon

From Fine Cooking Magazine

The crispy coating of cornmeal keeps the skate moist on the inside. Serve these wings with lots of cold beer and your favorite cole slaw.

Cornmeal-Fried Skate Wings

From Fine Cooking Magazine

Lime zest and a tangy lime-juice glaze add zip to the sweet summer flavor of fresh blueberries in this moist, tender pound cake. The cream cheese is an unusual ingredient for pound cake, but it lends the typically springy crumb an exceptional richness and tenderness and helps the cake stay moist and fresh for several days.

Blueberry-Lime Pound Cake

From Better Homes and Gardens

These frozen, fruited juice pops can be made a week or two before the party. Use leftover ripe fruit in the recipe.

Layered Luau Pops

From Fine Cooking Magazine

This tart crust is every pastry-phobe's dream: you pat it into the pan--no rolling involved.

Plum Tart with Lemon Shortbread Crust

From Fine Cooking Magazine

The cake will keep for a day, covered, at room temperature; if you keep it longer, the moisture from the plums will start to soften the streusel.

Plum Coffee Cake with Brown Sugar & Cardamom Streusel

From Fine Cooking Magazine

Warm Roasted Potato Salad with Black Olive & Mint Pesto

From Fine Cooking Magazine

Sweet, smoky, tangy, and herbal--a lot of flavors come together in this rustic dish.

Balsamic-Glazed Grilled Sweet Onions

From Fine Cooking Magazine

This is one of my favorite uses for slow-roasted tomatoes. The terrine isn't hard to assemble (use a disposable foil mini loaf pan), but it can be tricky to slice. I use an electric slicer. If you don't have one, try using dental floss to cut nice, even slices while the terrine is still very cold. You can also serve the terrine with bread or crackers, almost like a spread.

Tomato Confit, Basil & Goat Cheese Terrine

From Better Homes and Gardens

Liven up your outdoor entertaining with this simple fruit-infused iced tea.

Minted Iced Tea

From Vegetarian Times

A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.

Fresh Berry Tart with Toasted Nut Crust

From Fine Cooking Magazine

If you don't have an espresso machine, just pick up a cup at the local cafe.

Vanilla Ice Cream with Espresso-Caramel Sauce

From Fine Cooking Magazine

Hazelnut Chocolate-Chunk Ice Cream

From The Food Channel

Let the vibrancy of green peas and lemony yellow peppers welcome you to warmer weather. When there is fresh produce to be had, you'll be equipped with the right recipe to let it shine.

Lemon Spring Peas with Yellow Peppers