This gazpacho is best made with fresh almonds, shelled, blanched and skinned. To blanch and skin almonds: Bring a saucepan of water to a full boil. Add the almonds and blanch them for 60 seconds. Drain. While they are still warm, slip the skins off.

"A refreshing way to eat mussels on a hot day" is how author Caroline Conran describes this dish, which is served at L'Estagnol restaurant in Narbonne, in France's Languedoc-Roussillon region.

The gazpacho should be the consistency of light cream. If it is to be served for sipping, thin with additional water. Lemon juice can be substituted for the vinegar.

Janet Weilein of Chico watched a show on the Livewell Network on which Lisa Quinn talked about a chicken dish with mustard sauce. Weilein has been looking for this recipe and can't find it anywhere.

Recipe adapted by the Los Angeles Times from chef Todd Aarons at Tierra Sur in Oxnard.

One variety of pepper just isn't enough to get this potato salad ready for your Fourth of July celebration. So we upped it to three: black pepper, cayenne pepper and roasted red peppers, each adding their own distinct flavor.

If you would like to experiment with making ice cream, here are some recipes to get you started.

Quick & easy vanilla ice cream or French vanilla ice cream

Ditch the hot dogs an give your taste buds a blast with dishes hot off the grill. Even bake the cake on the grill.

If you've never tasted fresh lemonade, you don't know what you're missing. It's just so much more vivid than the supermarket stuff, much more about the lemon and less about the sugar.

This combines flavors from the south of France and the Napa Valley. The dish is easy to assemble and the potatoes look smashing when served just off the grill.

Never had shishito peppers? You need to track them down. Right now.

The optional herbed crème fraîche needs to rest in the refrigerator for at least 30 minutes and up to overnight. Adapted from "Michael Chiarello's Live Fire: 125 Recipes for Cooking Outdoors"

Oh, that herb dressing One of my favorite restaurants for lunch while working downtown for many years was La Bou.

Beautifully colored and savory, a single skewer makes a satisfying portion. Because the skewers are on the grill just long enough to cook the shrimp (and not long enough to cook sausages through), be sure to use a cooked smoked sausage.

This Japanese snack sometimes has to be ordered off a secret menu, or maybe it's cooked as a treat for kitchen staff. In other cases, this crunchy and flavorful goodie remains a favorite for fans of Asian street foods and a staple of local Japanese menus.

Soften the ice cream by leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds

Mexican cuisine has been popular for a long time, but my recent travels around our country have persuaded me that fish tacos are big now in a way they never were before.

Start to finish: 25 minutes, plus refreezing

When it comes to packing a picnic basket, sandwiches are almost always the stars of the menu.

Soften the ice cream by leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds

I am a recently widowed older man and I am now doing all of my own cooking. I am using a lot of recipes my late wife had. I would like to have some new recipes that are easy to prepare and make one or two servings.

We've included this cookie recipe for anyone looking to do a homemade version for the ice cream sandwich at left

Caroline Wright presents her recipes in conversational form – "the way you would share a recipe with a friend," she said – with the ingredients highlighted, not listed at the top. (The Bee has adapted them to the traditional form for publication.)

Author Caroline Wright developed this burger with a difference, inspired by the flavors of Morocco. Merguez is a spicy North African sausage, usually made with lamb. She first tasted it while she studied cooking in France. From "Twenty-Dollar, Twenty-Minute Meals" by Caroline Wright (Workman, 208 pages, $12.95)

From "Twenty-Dollar, Twenty-Minute Meals" by Caroline Wright (Workman, 208 pages, $12.95)

Could it possibly get any better than mac 'n' cheese for dinner? Probably not. Which is why we've included not one, but three mac 'n' cheese recipe options for your dining pleasure. You're welcome.

Salad recipes that have fussy lists of ingredients generally irritate me.

Flank steak should be served medium-rare and cut across the grain for maximum tenderness.

Here's one way to light up a weeknight (or weekend) meal – and possibly smoke up your kitchen: A small amount of flambéed bourbon lends a certain and definite something to the pan sauce for this stove-top steak

From "The Perfect Peach" by David Mas, Marcy and Nikiko Masumoto

"The tricky thing about peach pie is adjusting the amount of thickener – flour or tapioca – in relation to the juiciness of your peaches," said Marcy Masumoto.

Nikiko Masumoto developed this recipe, a peachy version of the Spanish classic. It's a great use of soft peaches. From "The Perfect Peach" by David Mas, Marcy and Nikiko Masumoto.

Recipe from Lisa Abraham.

Bartender Tony Conigliaro's new beverage book is called "The Cocktail Lab," and he's not speaking figuratively.

Recipe from Lisa Abraham.

Recipe adapted from "Cooking Season by Season" (DK, $35, 496 pages).

Gazpacho, anyone?

Recipe from www.myrecipes.com

Look through a stack of French cookbooks and you can find an easy dozen recipes for clafoutis, defined in 1964 by L'Acadé- mie Française as a cherry flan.

This dressing also works as a dip or on veggie sandwiches. Recipe from "Farm Fresh Southern Cooking" by Tammy Algood.

Makes about 1 cup

Recipe adapted from www.epicurious.com.

The Bee's Kathy Morrison adapted this recipe from several found on the Internet. It's totally worth the time and mess of pitting and chopping.

Make ahead: The dressing can be made up to a day in advance. Bring it to room temperature before using. You might need to mix in a tablespoon of oil or water, your choice, to loosen it up.

This is Nicolas Come's entry in a national recipe contest suggested by first lady Michelle Obama

This is Nicolas Come's crepes recipe, adapted from one his father, Stephane, has made for years. "Every recipe has a secret ingredient," Nicolas said. "The vanilla is what makes these crepes special – and real yummy."

Adapted from "Farm Fresh Southern Cooking" by Tammy Algood (Thomas Nelson, $24.99)

Juicy pink salmon is topped with a sweet and spicy pear and red pepper salsa for a meal that takes only minutes to make. The salsa gives just the right sparkle to the rich salmon.

No ice cream maker is required for this old-fashioned spring favorite. The steps of mixing and partial freezing help create a lovely texture.

Culinary lavender grows on you - Caroline Ghinassi of Newcastle was hoping someone knew of a place to purchase culinary lavender

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