Summer

To pit a cherry, place the flat side of a large knife on the cherry; press gently until it splits open, then pull out the pit.

The Grilling Guru has a moral dilemma. To be strictly faithful to Louis' Lunch, he should tell you to top your hamburger with a liquid processed cheese, like Cheez Whiz. The Grilling Guru doesn't use Cheez Whiz himself, however, so he feels awkward about calling for it. So he's created a made-from-scratch cheese sauce that will satisfy the purist, while remaining faithful to the lurid orange cheese topping used by Louis'.

Executive Food Editor: Zanne Early Stewart
Father: Hobe Early, Wilmette, IL
Our family first encountered tomato pudding nearly 50 years ago in northern Michigan, where we rented a summer house on Lake Charlevoix. It quickly became the mandatory side dish to whatever Dad was cooking on the grill.

Marsala, a Sicilian fortified wine, is traditionally used to flavor zabaglione, a light dessert custard. In this recipe, rum is added for a more intense flavor.

This simply elegant ice is inspired by the Bellini, a mix of peach nectar and Prosecco made famous at Harry's Bar in Venice. Scoop it into flutes and top with Prosecco for a lovely aperitif. The ice is good on its own, too, especially between courses.

Crema — a Mexican cultured heavy cream similar to sour cream — is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.

Try this refreshing drink on a sizzling-hot summer day. Add a splash of aquavit (we like Linie brand), then serve on the rocks with a parsley sprig, and you have a Norwegian Mary. As with any fresh-squeezed juice, this is best served the day it's made.

The tangy flavor of seasonal rhubarb complements the taste of gin surprisingly well. You can double the quantities for a bigger batch.

Long before smoothies swept our nation, Puerto Rico and Cuba were whipping up their own fruit shakes, known as batidos.

We've spiked this lemonade with vodka to make a refreshing summer cocktail, but you can omit the alcohol. One batch will completely fill your blender, so if you need more, make multiple batches rather than doubling or tripling the recipe.

Inspired by Mostly Martha The Martha in this 2001 German film is a perfectionistic chef in Hamburg whose sister's death leaves her in charge of her young niece. At work, she is further shaken by the arrival of an irrepressibly charming Italian male chef.