Vegan

This recipe, from Executive Pastry Chef Benjie Puga, is very versatile; any fresh stone fruit can be added to or substituted for the peaches. If you don’t have time to make sorbet, use your favorite purchased lemon sorbet or frozen Greek yogurt.

People sit up and take notice when you carry this cold soup to the table. Watermelon gives it a gorgeous, unexpected color and a sweetness that works well with onion, pepper, and lime juice. For a small-plate party, serve in short, clear glasses with demitasse spoons.

Summer vegetables jazz up this simple side dish, and saffron, an exotic spice, lends the rice a golden hue and luscious scent.

If you can’t find baby vegetables, use larger ones and cut into 2-inch pieces.

Tender, moist biscuits are the perfect side to soup or topped with sweet jam

In a smoothie rut? Add kiwi for a unique, tropical flavor.

Try this high-protein, nutrient-dense Tex-Mex mixture that you can make in minutes.

Kelp noodles are made from a sea vegetable and full of minerals and iodine, with only about 10 calories per serving. They are

This vegan and gluten-free recipe includes both broccoli tops and stems for maximum health benefit.