You can eat all of this strawberry-flavored watermelon cake, even the rind.

These pull-apart beach cupcakes are a summer party crowd-pleaser.

Mason-jar lids make perfectly sized blueberry-peach pies for summer treats.

Summer fruit baked in a buttery crust is a perfect rustic crostata dessert.

Herb oil tops profiteroles filled with goat cheese and sun-dried tomatoes.

Ree re-creates the chopped salad she and her daughter enjoyed in NYC.

Anne says individual peach crisps make everyone who gets one feel special.

The Contessa puts her spin on gazpacho, Spain's soup-and-salad hybrid dish.

Ina's simply delicious Plum Tart is almost too beautiful to eat.

Ina makes tuna tartare, a blend of raw tuna, lime juice and lots of spice.

Savor the flavors of the Greek Isles with Ina's tzatziki as a dip or sauce.

Ina wraps slices of green melon in prosciutto for a fast no-cook appetizer.

Aida makes a trio of pizzettes, individual pizza appetizers.

Claire makes grown-up finger food, her flank steak and pepper pinwheels.

Fruit Spring Rolls are a strawberry-mango twist on a Vietnamese appetizer.

Cheeses, meats, condiments: these bites will be a surefire hit with guests.

Shrimp cocktail gets three different dipping sauces, thanks to Aida.

With Aida's sauce ideas, chicken will never be boring again.

In any language, this appetizer is a crunchy way to start a meal off right.