89 recipes that scream summer!

Baja baby scallops ceviche is a nice departure from the traditional chips-and-salsa. (Kirk McKoy / Los Angeles Times)

Warning: Once you make your own crispy fried chicken, you’ll never want drive thru again. (Glenn Koenig / Los Angeles Times)

This bacon potato salad is richly flavored with deep notes of bacon and smoked salt. (Kirk McKoy / Los Angeles Times)

Chilled corn soup is perfect for sweet, summer corn. (Bob Chamberlin / Los Angeles Times)

This frozen peach souffle with raspberry sauce is a showstopper. (Kirk McKoy / Los Angeles Times)

Strawberry sangria is a berry nice drink for summer. (Carlos Chavez / Los Angeles Times)

Serve Sweet Butter’s shrimp ceviche chilled. (Glenn Koenig / Los Angeles Times)

Set the flank steak out about an hour before grilling to allow it to come to room temperature. (Gina Ferazzi / Los Angeles Times)

Using slightly underripe melons means Tierra Sur’s heirloom melon gazpacho is not too sweet. (Ricardo DeAratanha / Los Angeles Times)

Slather this tequila-lime butter on. (Lawrence K. Ho / Los Angeles Times)

Use sweet basil for thaipirinha to lend a just-picked, sweet-and-savory flavor; mint works too. (Kirk McKoy / Los Angeles Times)

North Peak Brewing Co.’s veggie burgers might change your mind about going meatless. (Bob Chamberlin / Los Angeles Times)

Gazpacho with avocados doesn’t get any richer. (Wally Skalij / Los Angeles Times)

Guests will enjoy grilled romaine with walnuts, Parmesan and anchovy dressing. (Kirk McKoy / Los Angeles Times)

Orange-flavored shortcakes with strawberries and cream is a twist on the classic, a recipe developed by Times Food editor Russ Parsons. (Genaro Molina / Los Angeles Times)

The ginger adds a bit of spice to the Canton ginger kick. (Kirk McKoy / Los Angeles Times)

Grilled pork with fennel is a classic pairing. (Irfan Khan / Los Angeles Times)

Make sure you pack plenty of butter. And maybe honey, too, for these buttermilk biscuits. (Kirk McKoy / Los Angeles Times)

Dive on in to this chilled sweet pea bisque with Dungeness crab and mint. (Carlos Chavez / Los Angeles Times)

The white hot peach sangria combines a touch of vanilla with just a hint of heat. (Kirk McKoy / Los Angeles Times)

Just toss and serve this three-cabbage coleslaw. (Robert Lachman / Los Angeles Times)

And just one more: A rich lemon curd stands at the center of this terrific lemon meringue pie. (Glenn Koenig / Los Angeles Times)

A ‘gin’-ger basiltini would be a delicious brunch libation. (Glenn Koenig / Los Angeles Times)

Enjoy the Taste of Italy turkey burger with your favorite glass of wine. (Kirk McKoy / Los Angeles Times)

The curry adds some kick to this curried cantaloupe slaw. (Ricardo DeAratanha / Los Angeles Times)

A caramel budino is make-ahead easy. (Glenn Koenig / Los Angeles Times)

The caipitetra cocktail is so easy to prepare. (Kirk McKoy / Los Angeles Times)

You’ll need to plan in advance for this grilled butterflied leg of lamb with olive-fennel tapenade as the meat needs to marinate a few hours in advance. (Robert Gauthier / Los Angeles Times)

A drizzle of smoked paprika oil finishes off the white gazpacho. (Anne Cusack / Los Angeles Times)

This frozen blackberry souffle is worth the extra effort once you eat a spoonful of the fluffy, cold goodness. (Kirk McKoy / Los Angeles Times)

This recipe for a Mexican cemita burger was a competitor on Food Network’s ‘Ultimate Recipe Showdown.’ (Kirk McKoy / Los Angeles Times)

Rich, vibrant colors in Warszawa’s cold borscht. (Bob Chamberlin / Los Angeles Times)

Putting fresh, ripe mangoes to good use with sticky rice. (Kirk McKoy / Los Angeles Times)

The Coolidge cocktail was created for actress Jennifer Coolidge. (Ken Hively / Los Angeles Times)

Is that guacamole? Yes it is! This Southwest turkey burger might convert the non-turkey-burger types. (Kirk McKoy / Los Angeles Times)

Pink grapefruit salad with crab is an unexpected pairing. (Kirk McKoy / Los Angeles Times)

Thread fresh berries and cubes of store-bought pound cake on a skewer. What could be easier? (Glenn Koenig / Los Angeles Times)

Rideau’s Southern Breeze is eye catching. (Myung J. Chun / Los Angeles Times)

That bun? It’s homemade. Try the Stonehill Tavern Kobe burger. (Christine Cotter / Los Angeles Times)

Use your prettiest serving bowls for this white gazpacho with grapes. (Glenn Koenig / Los Angeles Times)

Chilled banana and pistachio rice pudding is creamy, dreamy. (Kirk McKoy / Los Angeles Times)

Finished off the Italian Caprese sliders with fresh tomatoes, basil, olive oil and balsamic. (Kirk McKoy / Los Angeles Times)

Tangerine, butter lettuce and goat cheese salad: refreshing. (Kirk McKoy / Los Angeles Times)

Fresh herbs and crème fraîche lighten chilled pea soup with fines herbes. (Bob Chamberlin / Los Angeles Times)

Dial down the flames to a slow burn and watch pineapple luxuriously transform on the grill. (Mel Melcon / Los Angeles Times)

You’ll need a snow cone or shaved ice maker for the Lost Cause Tiki-Cone, right. (Mel Melcon / Los Angeles Times)

Brioche buns, coleslaw and a little tartar sauce make the salmon burgers from Basix Cafe extra special. (Bob Chamberlin / Los Angeles Times)

A garden in a glass for Andalusian garden gazpacho (Glenn Koenig / Los Angeles Times)

Citrus-kissed tiramisu (Anne Cusack / Los Angeles Times)

Spicy Sichuan peppercorns add sizzle to The You Only Live Twice cocktail. (Ricardo DeAratanha / Los Angeles Times)

A sweet and smoky blueberry chipotle barbecue sauce pulls the red, white and blueberry burger together. (Kirk McKoy / Los Angeles Times)

Make Deborah Madison’s lentil salad a day ahead; the flavors improve overnight. (Ricardo DeAratanha / Los Angeles Times)

Serve two scoops of ricotta-honey gelato with orange alongside fresh, seasonal fruit. (Bob Chamberlin / Los Angeles Times)

Salty, sweet, tart: the Grapefruit margarita (Beatrice de Gea / Los Angeles Times)

This bad boy stacks a bratwurst link atop a ground pork patty: German Cuban pork burger. (Kirk McKoy / Los Angeles Times)

Gazpacho is a summer-time classic. (Bob Chamberlin / Los Angeles Times)

Strawberry gelato is icy cool. (Glenn Koenig / Los Angeles Times)

The Lily Dew calls for an unusual ingredient: good walnut liqueur. (Ricardo DeAratanha / Los Angeles Times)

The Howie burger is topped with a gastrique of red onions and homemade Dijonnaise. (Kirk McKoy / Los Angeles Times)

Gayle’s kale and quinoa salad features two foodie favorites. (Glenn Koenig / Los Angeles Times)

Your guest will want the recipe for the broken jellied wine. (Kirk McKoy / Los Angeles Times)

You might call the Horchata colada dessert. (Mel Melcon / Los Angeles Times)

Fried serrano chile, jalapenos, habanero relish and more in the H-Bomb Burger. (Kirk McKoy / Los Angeles Times)

Chilled avocado and watercress soup with shrimp is so rich and creamy. (Anne Cusack / Los Angeles Times)

A sprinkling of black sesame seeds finishes off the daikon slaw. (Ricardo DeAratanha / Los Angeles Times)

Call this lemon gelato sweet tart. (Glenn Koenig / Los Angeles Times)

A grilled leg of lamb gets an infusion of ethnic finesse with a marinade of yogurt and Indian spices. (Mel Melcon / Los Angeles Times)

Berries jubilee with peach sorbet and salted candied almonds is extra welcome on a hot summer’s day. (Gary Friedman / Los Angeles Times)

Green tea ice cream is not too sweet. (Kirk McKoy / Los Angeles Times)

BLT&E for dinner? Or breakfast? You decide. (Kirk McKoy / Los Angeles Times)

You’re not skimping on taste with chilled yellow squash soup with fresh dill. (Ricardo DeAratanha / Los Angeles Times)

Strawberry Siam parfait makes a nice presentation. (Carlos Chavez / Los Angeles Times)

You could finish these citrus mesquite spareribs in the oven, or toss them on the grill. Up to you. (Bob Chamberlin / Los Angeles Times)

Creamy coconut and banana pops will bring out the kid in everyone. (Glenn Koenig / Los Angeles Times)

Zabaglione for the chocolate lovers (Anne Cusack / Los Angeles Times)

The ground buffalo, when cooked until just medium-rare, is juicy and delicious. (Kirk McKoy / Los Angeles Times)

Blueberry fool on a berry fruit salad is a fresh, bright dessert. (Irfan Khan / Los Angeles Times)

Espresso granita with white chocolate cream hits the spot on a hot day. (Gary Friedman / Los Angeles Times)

Frozen zabaglione served with fresh fruit is just lovely. (Anne Cusack / Los Angeles Times)

Chef Nancy Silverton likes beef patties that are at least 20% fat, then she crumbles them with blue cheese, left, and cheddar. (Beatrice de Gea / Los Angeles Times)