Blue cheese and crisp bacon balance the gentle acidity of heirloom tomatoes, which are best eaten raw for a true appreciation of their natural flavor.

The tart cherries brighten the classic flavor of almond in this tortoni.

If you can't get cotija cheese, you can substitute feta—it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese....

In Córdoba, gazpacho is reduced to its most basic elements, with no cucumbers or peppers, and is known as salmorejo.

Deborah Madison likes to say the sauce is to New Mexico what pesto is to Liguria—it’s everywhere.

Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.