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Cilantro adds fresh, herbal flavor to this gin cocktail. For even more of a cilantro kick, lightly muddle the leaves in the shaker before adding the ice and gin.

Zucchini Carpaccio with Salt-Broiled Shrimp

In this clever recipe, Jason Stratton of Seattle's Spinasse makes a simple, creamy sauce by simmering toasted pine nuts with lemon zest and chicken stock, then pureeing them.

Orecchiette with Marinated Eggplant, Burrata and Chiles

Missy Robbins makes this elegant, decadent pasta dish with burrata, the creamy cow's-milk cheese from Italy. She says, "I absolutely love burrata, but this recipe also includes my trifecta of favorite ingredients: marjoram, lemon and chiles."

Grilled Fish with Artichoke Caponata

To top meaty mahimahi, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead.

Grilled Green Bean Salad with Lentil Vinaigrette

Most cooks boil, steam or sauté green beans, but grilling them gives them a delicious char that's superb with the lentils, pancetta and baked tomatoes in this salad.

Lemon-Honey Semifreddo

Inspired by the semifreddos at restaurants like Cut in Beverly Hills, F&&38;W's Grace Parisi creates her own version of this frozen mousse—an easier-to-make alternative to ice cream.

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