Maggie Ruggiero

Crown broiled peaches with pillows of meringue and a bit of honeyed crunch.

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

In July, the abundance of ripe tomatoes means making your own tomato juice is a breeze, and fresh juice, in turn, means a truly superb Bloody Mary. With a range in the amounts of horseradish, Tabasco, and lemon juice, you can customize the drinks to your liking. The final flourish, rimming the glasses with sea salt and black pepper, adds a slight tingle to each sip.

By its very nature, a Pavlova is a little wild—as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts of whipped cream. And that playful mix of textures and flavors sure tastes delicious. Meringues aren't usually made with moist brown sugar, but here it adds a deeper kind of sweetness. Baking them in cake pans, another unusual technique, helps these meringues crisp up.

In recent years, panini-type grilled sandwiches have taken center stage, but there is nothing like a freshly made club sandwich. The triple-decker here amplifies the classic flavors of a BLT with sliced hard-boiled eggs, chive mayo, and a jumble of herbs.

Talk about a sandwich with bravado: The bold flavors start with the smear of green-olive-flecked oil on the chewy, rustic rolls. Then come the layers of juicy sausages, piquant arugula, and piquillos. The fire-roasted sweet red peppers from Spain are well worth seeking out for their tenderness and subtle, smoky heat.

These colorful tartlets are quite simple to put together. One easy custard recipe is the basis for a trio of very different fillings (the ingredients can be doubled or tripled if one is a real favorite).

A basket full of freshly baked rolls adds a welcoming touch to any holiday table. Combining the crunch of a cracker with the tender yeastiness of bread, these little numbers are especially fun.

These potatoes look like doubloons and taste like a million bucks. The addition of nutty brown butter, briny capers, and toasty homemade bread crumbs makes them a splendid companion to the pork roast—or any roasted meat, poultry, or fish, for that matter.

Why should kids have all the fun? A lovely way to keep the conversation going long after dessert, these soft, aromatic little confections are like Peeps for adults. Lillet perfumes the marshmallows with orange and honey notes and gives them a haunting buzz.

This handsome roast elicited oohs and aahs in the test kitchen when Ruggiero pulled it out of the oven, and the succulent meat disappeared in a flurry of forks. The rosemary, thyme, sage, and savory sprigs on which the pork loin roasts infuse the meat and mingle with its mustard and shallot cloak. The luscious sauce is argument enough for keeping a bottle of dry vermouth on hand.

Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight. The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. A cloud of whipped cream makes a fitting accompaniment.

Most people keep celery salt around primarily for Bloody Marys, but its grassy brightness also pairs well with green beans, which offer a counterpoint to the rich flavors of this meal. Like all dried seasonings, celery salt loses flavor over time—if you can’t remember how long your jar has been in your pantry, pitch it and buy a new one.