Gourmet

A green relish, inspired by the Yemeni cilantro sauce zhoug, is swirled into luscious, tangy Greek yogurt, so that each swipe with a strip of crunchy toasted pita or crisp bell pepper gathers a different combination of fresh, hot, and cooling flavors.

Who doesn't love toasted cheese? Here it adds tang to a Mediterranean-inspired salad of frisée, broiled bell peppers, and shiitake mushrooms.

Make the most of apricot season while it lasts. Matching the fruit with mustard and pork is one of the best ways to enjoy it.

It's no surprise that American cooks have adopted Asian peanut sauce as their own. The tantalizing balance of creaminess and heat has universal appeal.

Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.

Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.

There are plenty of steak-and-onion salads, but none with a dressing like this one. Worcestershire sauce has just enough acid to balance the vinaigrette's oil.

Two adored classics come together in this dessert lover's superbrownie.

This dish is a summery variation on the Northern Italian pairing of tomato-braised ossobuco and saffron-flavored risotto. Here the delicious classic combination is lightened up with orzo and wilted grape tomatoes.

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

Mixing dried porcini with tomato paste is a simple way to omit butter and still keep chicken moist while infusing it with a woodsy mushroom flavor.

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

This sophisticated blend of strawberries, red-currant jelly, balsamic vinegar, and bay leaves may just replace chocolate sauce as your favorite ice cream topping.

Two summer favorites join forces in this gratin-style main dish, whose complex flavors belie its ease of preparation.

Rösti In Zurich, a German-speaking city, practically every bar and beer hall Garnishes its big plates of meat with this kind of hash brown cake; it might be "cheese" or "onion" or "plain" Rösti, but you'll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate.

All over Switzerland, tiny macaroons in every color and flavor fill the bakery windows, like rows and rows of candy dots. Almond is one of the classic flavors of these sandwich cookies — and it's particularly nice with the poached apricots and zabaglione.

Silky zabaglione, warm from cooking but also imbued with deep heat from the wine, cloaks the vanilla-scented fruit with a heady richness. Though it's normally made with Marsala, this more subtle version gives the season's first apricots a chance to shine.

Veal in Switzerland often presupposes sauerkraut, but we prefer a lighter take. With crunchy radishes and bitter frisée, this salad brings its vinegar note in the form of a spicy mustard dressing.

Tarragon leaves and meaty morel caps shoot up all over the Jura mountains in the spring. Here, tossed with juicy green and white asparagus — Europeans are particularly mad for the latter — they're a genuine sampling of the season.