This salad combines arugula, watermelon, feta, mint and citrus vinaigrette.

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.

Ree's Perfect Homemade Lemonade puts other warm-weather drinks to shame.

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.