Jill Dupleix

Pineapple helps give this Asian salad a perfect balance of hot, salty, tangy, and sweet.

Crunchy toffee and rum-spiked caramel turn pineapple into a festive dessert.

Spicy and bright, this salsa makes chicken breasts party-worthy, and would also be a superb topper for pork or fish.

The mango-pineapple chutney is a delicious condiment for these exotic potato cakes, which would be great with poached eggs for brunch.

Ripe summer tomatoes are perfect just as they are. Simply chop them up, mix with jarred peppers and a few other ingredients, and you've got dinner. For a vegetarian supper, round out the meal with an assortment of cheeses and crackers. Craving something a little more substantial? A platter of smoked salmon, relishes, and breadsticks would be great with the soup. For dessert, offer figs drizzled with honey.

This fun assortment of flavorful nibbles is ideal for summer entertaining. End the meal with frozen yogurt or a fruit salad of halved fresh cherries and pieces of watermelon.

Serve with ice-cold beer and your favorite slaw. Put out artisanal cheese and fresh fruit for dessert.

In this handheld treat, carrots, cucumbers, and smoked trout are tossed in a hot, sweet, and tangy sauce. For a simple side, steam some plain or sticky rice in the microwave, then chill it and mix in some chopped green onions, chopped fresh mint, lime juice, chili-garlic sauce, and a touch of soy sauce or fish sauce. For dessert, serve mango sorbet or fresh pineapple and mango slices.

If you live near a Chinese market, pick up barbecued or smoked duck there. Otherwise, smoked chicken or turkey from the supermarket (or leftover roast chicken) would be terrific tossed with the noodles. To make it a meal, add a platter of chilled silken tofu. Drizzle the tofu with soy sauce and chili sauce, then top with chopped green onions. Coconut ice cream with fresh berries and lychees would make a nice dessert.

Marinating the fish in lemon and lime juices "cooks" it while it sits in the fridge. Don't leave the fish in the marinade longer than six hours or it may become tough. Serve the tacos with corn and black bean salsa and offer chocolate mousse spiked with a little chile powder for dessert.

This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.

This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.

This is delicious served either warm or at room temperature.

The Japanese table seasoning known as shichimi togarashi (dried chiles, sesame seeds, and seaweed) adds great flavor.

Lots of fresh herbs and plenty of lime juice make this summery noodle salad super refreshing.

These tasty little tea cakes are a perfect match for the Lime and Lemon Posset.

"Posset" refers to an old English drink made in a way that's similar to this simple pudding. This dessert delivers great results with little effort.

Usually used on pork, the Chinese barbecue marinade called char siu gives a haunting sweetness to these chops, which are delicious with steamed bok choy. Ask your butcher to french (trim) the lamb chops for you.

Halloumi, a firm mild Cypriot cheese popular in Greece, can be placed directly into a dry nonstick skillet or onto a grill and cooked. The outside will get brown and crisp; the inside will be soft and melted. Serve right away.

Fresh, simple, and spontaneous, modern Australian cooking doffs its cap to several different cuisines with an ebullience all its own. From Australian cookbook writer Jill Dupleix comes this Mod Oz version of a fish gyro. Rich, earthy beets and parsley add great flavor to this heavenly sandwich. You'll find lots more Mod Oz recipes in the May issue of Bon Appétit.