Pizza

Serve with: Three-bean deli salad spooned over arugula. Dessert: Ice cream bars.

This is a wonderful way to experience onions and it is reminiscent of the Alsatian specialty, flammekeuche. Combined with the cream, the onions (Rose de Roscoff, if you can find them) create a sweet, succulent foil for the bacon and the pizza dough. I like to serve this as a first course, with a lovely Gewurtztraminer.

O.K., it's time to think about dinner, but in the summer, just the idea of turning on the stove — let alone the oven — leaves you less than enthusiastic. That probably means using the grill, but you've had your share of hot dogs, kebabs and barbecued chicken. Our solution? Something unexpected grilled pizzas. The dough is a snap to make; the pizzas are small and easy to manage; and since the sausages and colorful summer vegetables are also grilled, there's almost nothing to clean up. Plus, we splurged and added three kinds of cheese. After you try this recipe once, you'll erase the local pizza joint's number from your speed dial. And who knows? You might just forget about your stove.

Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges.

Pissaladière is a classic dish in Provence. Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.

Complement this meatless supper with a chopped romaine and sliced avocado salad, followed by orange sorbet with nut cookies for dessert.

To get you in the mood for summer we are grilling these pizzas, but if you aren't able to grill, you can cook them indoors in a grill pan instead.

Use leftover roast chicken for this, or buy a cooked chicken at the market. For an extra-special treat, top each baked slice with a dollop of sour cream and sliced avocado.

Lots of fun: pizza with flavors reminiscent of the classic Reuben sandwich.

Some classic Scandinavian flavors show up in this simple-to-make, cross-cultural pizza, made even easier by the use of frozen bread dough.

A variation of this recipe is made by adding 4 to 6 anchovy fillets to the topping. In Rome, it is called pizza alla napoletana. In Naples, where all pizza is alla napoletana, it is called alla romana.

For his pizza, Geoffrey Selling broils the eggplant instead of frying it in a lot of oil to lower the fat. But he coats the eggplant with commercial olive-oil spray, and we are reluctant users. How much different is spraying from lightly brushing with oil? To find out, we tested this two ways, spraying the eggplant one time and brushing it the other, and did not find a difference in oiliness. But after tasting the spray, right from the can, and then the bottled oil, we prefer the old-fashioned way.