Lora Zarubin

Gremolata is an Italian garnish traditionally made with finely chopped parsley, garlic, and lemon zest. Clementines add intriguing flavor, and the green gremolata looks beautiful against the white fish.

Here's a great accompaniment for roast chicken or the perfect side dish to bring to a potluck feast.

Clementines provide the orange flavoring in this update of a classic cocktail. Chill the Martini glasses in the freezer for a few hours beforehand. Hendrick’s Gin, a smooth Scottish gin infused with cucumber and rose petals, is worth seeking out: It is the perfect choice for this drink.

This is ideal hot-weather fare. For thinly slicing both the melon and the celery, we like the 10.5-inch mandoline by Kyocera ($23; cooking.com).

The salsa has a perfect sweet-spicy balance, and it's an easy way to turn simple grilled chicken breasts into a dish that's dinner-party special.

Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.

Here's a terrific new version of the classic melon-and prosciutto-pairing. For added color, use a mix of different melons.

In a clever switch, a zucchini blossom stands in for the traditional sage-leaf topping. A terrific dinner-party dish.

This fast-cooking frittata has a lighter texture than most.

Penne, a tubular, pointed pasta, looks great alongside the zucchini blossoms.

This dish has an ideal combination of flavors and textures: soft and crunchy; sweet and nutty.

Crisp beans are paired with sour onions and a sweet maple dressing.

Bright apple flavor, plus a surprising tanginess. This sweet puree is a nice change of pace from the usual mashed potatoes.

Quickly candied grapefruit peel adds a fresh zing.

Lime juice gives these simply lovely carrots bright flavor.

A refreshingly tart version of classic cranberry sauce. If you want it sweeter, just add more sugar.