Skye Gyngell

Because when you call it a pizzetta, it's totally okay to have an extra slice.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Dorade, red snapper, or black bass fillets all work great in this summery roasted fish dinner.

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Adding lemon verbena and pureéd cantaloupe to a simple syrup brings out the sweet notes of the Prosecco.

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

Picada hails from Spain, or more specifically, from Catalonia. Flavored with nuts, bread crumbs, and herbs, it is a punchy, vibrant paste—often used as a sauce to enliven dishes, and to thicken stews. Here it partners full-flavored skirt steak and elegant escarole lettuce, which is just wilted to serve as a vegetable. Like romesco, there are plenty of other uses for picada, if you have any leftover.

This elegant, light salad is ideal to serve as a first course. Pink grapefruit and peppery watercress cut the richness of avocado, and a scattering of toasted hazelnuts and hazelnut oil in the dressing suggest a flavor of early fall. Prosciutto is a graceful inclusion, but you can leave it out for a lighter vegetarian salad if you like.

The beauty and subtlety of wild garlic makes this dish very appealing, and fresh curry leaves add a fragrance that is quite seductive. During the summer months we pod fresh coco beans and cook them directly in the curry until soft. In winter we soak dried cannellini beans overnight and precook them in water for an hour or so over gentle heat, with one or two herbs added for flavor. I like to serve this curry just as it is, but you could add chunks of white fish to it.

The beauty and subtlety of wild garlic makes this dish very appealing, and fresh curry leaves add a fragrance that is quite seductive. During the summer months, we shell fresh coco beans and cook them directly in the curry until soft. In winter, we soak dried cannellini beans overnight and precook them in water for an hour or so over gentle heat, with one or two herbs added for flavor. I like to serve this curry just as it is, but you could add chunks of white fish to it.

This rich, creamy gratin of beautiful white asparagus wrapped in a cozy blanket is delicious paired with a simple roast chicken. A leafy green salad—tossed with a dressing that has a note of acidity—is the only other accompaniment you need. Alternatively, you can serve this gratin as it is, with some warm bread to mop up the sauce and, perhaps, some finely sliced porcini mushrooms on the side, dressed with no more than beautiful olive oil, sea salt, and black pepper.