Red, White, and Blue Recipes: 2000s Recipes + Menus : gourmet.com

Anchovy Fennel Toasts with Roasted Red Peppers

Straight anchovy butter can be intense (indeed, we’ve given a range on the anchovies, so salt fiends can indulge), but the toasted, ground fennel seeds make these crunchy hors d’oeuvres taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.

Photograph by John Kernick

Coco Cola

The clever technique of using both a seltzer charge and a cream charge gives you a foamy, snow-white dessert with an almost ethereal lightness.

Photograph by Romulo Yanes

Warm Tofu with Spicy Garlic Sauce

This gently simmered tofu topped with a stir-together sauce makes a great vegetarian main course served with rice.

Photograph by Roland Bello

Blue Hawaii Kahala Hilton

According to Jeff Berry’s excellent Sippin᾿ Safari, the Blue Hawaii was invented in 1957 by Harry K. Yee of the Hawaiian Village Hotel, in Waikiki, “at the behest of the Bols liquor company, which was looking for ways to boost sales of its blue curaçao liqueur.”

Photograph by Romulo Yanes

Beet Chips with Curried Sour Cream

In this easy make-ahead hors d’oeuvre, brilliant red beet chips get a tangy, herbal kick from the dipping sauce.

Photograph by Stephanie Foley

Steamed Egg Custard with Blue Crab and Flowering Chives

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround sound.

Photograph by John Kernick

Sour Cream Ice Cream

No pie or crisp would be complete without a scoop of ice cream, and the slightly tart flavor of this one makes it a particularly good complement for sweet summer fruits.

Photograph by Romulo Yanes

Blueberry Galette with Lemon Ice Cream

If you have more time, you can soften the ice cream on the kitchen counter rather than in a microwave. If you’re short on time, serve the galette with vanilla ice cream or whipped cream.

Photograph by Romulo Yanes

Mascarpone-Filled Cake with Sherried Berries

This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.

Photograph by Quentin Bacon

Summer Tomatoes

Whether you use heirloom, beefsteak, or cherry, this simple dish is all about the tomatoes. Be sure to use the ripest ones you can find for the best results.

Photograph by Mikkel Vang

Heirloom-tomato Terrine

Using his artist’s eye, food editor and stylist Paul Grimes transformed the usual free-form summer tomato salad into a showstopping terrine with structure and elegance. A homemade vegetable broth is the base for the delicate aspic in which the curves of tomato, arranged by color, are suspended.

Photograph by Romulo Yanes