Pasta in summer is easy cooking. Adjust your flavors slightly—and you've not only switched continents, you've got an easy new way to serve pasta.

Smoked sable is as moist as smoked salmon, but with a voluptuous silkiness. To balance its sea-saltiness, top it with beets and watercress.

The hearty greens in this dish retain a bit of their pleasing crunch.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.

A true Lebanese tabbouleh is almost pure green, more about the parsley than bulgur.

Colcannon, a classic Irish combination of mashed potatoes with cabbage or kale, is standard winter fare. If that sounds, well, boring, trust us, this version is anything but that....

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.

Serrano ham and smoked paprika tossed in with arugula and a light vinaigrette turn melons into a full meal.