Parsley

Serve these dumplings with Café Zuzu's Chicken with Vegetables

Taleggio is an Italian semisoft cheese. Its mildly piquant flavor sharpens with age and pairs especially well with the black truffles and prosciutto in this dish. Taleggio stands up to big Italian wines, like Barolo and Barbaresco.

Look for chayote at supermarkets, Latin markets, and natural foods stores — it's a light-green pear-shaped squash that's mild and crisp.

Left whole and baked, these plump tomatoes encase a soft-cooked egg and romaine pesto. Their interesting presentation is sure to turn some heads.

Aromatic without being spicy, this dish has a touch of the exotic but will please traditionalists, too. The spice paste hits on sweet, hot, salty, and sour, and the lamb is wonderfully tender.

It's hard to believe there's no cream in this soup, it's so velvety. A swirl of minty pistou, added at the last minute, provides complexity.

Chef Michael Schlow of Boston's Via Matta created this dish. Serve with Schlow's Crunchy Green Bean Salad.

Vongole in brodetto Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program.

These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try them alongside grilled and roasted poultry and meat.

Self-crowned "BBQ Queens" Karen Adler and Judith Fertig have written more than 20 cookbooks between the two of them, including Weeknight Grilling with the BBQ Queens. Their tuna burger is infused with Mediterranean flavor and topped with a favorite New Orleans sauce.

Don't be surprised if you're asked for this recipe again and again — these shrimp are an absolute knockout. The bright acidity of the marinade and the crispness of fennel, celery, and onion are a delicious counterpoint to the sweetness of the shrimp.

Be sure to make enough for a crowd, because these chewy, garlicky knots—a pizzeria classic—will go fast.

There's not much cheese in this gratin — the better to let the perfectly ripe summer peppers and tomatoes, cooked just enough to intensify their flavors, sing.

Corn grilled in its husk isn't just easy, it's also more delicious than grilled shucked corn. The silk adds sweetness and also provides an extra layer of moisture that protects the kernels from the heat so they stay tender.

Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.

Goat cheese makes a lovely base for fresh herbs, carrying their flavor and punctuating their brightness with its gentle tang; in this spread, it tastes particularly mild because of the little bit of whipped cream folded in. Take the cheese out to soften before heading for the farmers market, and by the time you get back, it will be ready to mix with whatever herbs you've found there.