Gourmet

Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, and each country claims the Pisco Sour—recognizable by its distinctive foamy head (from egg white) and tart lime flavor—as its own. A swirl of fresh pineapple juice boosts the tropical vibe.

Rubbed all over with a mixture of garlic, fresh rosemary, salt, and pepper, then grilled, these chops are so good that you might imagine they need no further embellishment—until you try them with a dab of the pungent porcini mustard. For tips on how to cut a rack of lamb into chops.

Full of garden vegetables and pasta, this soup relies on a bright basil-and-parsley-based sauce (the pistou) for a last-minute explosion of herbal flavor.

In a country known for its fascinating, wide-ranging cuisine, ceviche just may be Peru's national dish. Combinations of sparklingly fresh raw fish marinated in a piquant dressing (often made with ají amarillo and lime juice) are served everywhere, from the lowliest fish shacks to the finest restaurants. For food-safety reasons, we choose to gently poach the scallops, but otherwise, this version, accented by tender sweet-potato cubes, chewy kernels of choclo (a type of Andean corn), and red bell pepper, is entirely classic. Don't forget to drink up the delicious liquid that remains after the ceviche has been eaten. Peruvians prize this leche de tigre as a hangover cure.

Radicchio is a type of chicory with an alluring bittersweet flavor. The variety called Treviso, so named for its growing region in Italy, has tapering, wine-colored leaves. Its charm increases exponentially when it's cooked—in this case, broiled—and tossed with a sweet balsamic dressing. Fresh basil and a dollop of creamy ricotta round everything out.

The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. A big squeeze of lemon and a scattering of herbaceous celery leaves contribute brightness. Speedy yet luxurious, it just may become your new party dish.

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner.

Remember those sun-dried tomatoes lurking in the back of your refrigerator? Their punch gives pasta an instant boost.

We're not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory. Here, it’s baked into a puffy, cheesy base for poached eggs and a salad.

Thick-cut seasoned potatoes can be roasted along with tortilla chicken drumsticks . The mayonnaise works as a zesty dip for both, so you may want to double the amount.

Tortilla chips go well with more than just salsa, and if you’re looking for crunchy drumsticks, why not start with a coating that’s particularly crunchy in the first place?

For a bold no-cook dinner, pick up a rotisserie chicken, chop some vegetables, and toss everything with a pantry-friendly dressing that evokes the spicy peanut dipping sauce served with the Southeast Asian meat skewers called saté.

The words pea soup usually bring hearty dried split peas to mind, but this one—made with basil pesto and frozen green peas—has a fresh herbal sweetness.

Grilling is the name of the game for a vegetarian powerhouse stacked with meaty eggplant, melted Fontina cheese, and a luscious artichoke mayonnaise.

In this simple pasta, fresh dill brightens up an array of pantry items, including spaghetti, sardines, and capers.

No need to wait for the ice cream truck. These colorful homemade pops capture the warm-weather synergy of ripe strawberries and creamy vanilla.

Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out on the patio. Thanks to bean thread noodles and baked tofu, they make a substantial meal, but pickled vegetables and a trio of herbs keep each sauce-dipped bite light and cool.

This stir-fry is staggeringly simple. A drizzle of sesame oil gives a nutty-toasty boost to thinly sliced bok choy and cabbage.