Our Paris issue is packed with delicious recipes, but our editors especially loved these—and we’re pretty sure you will, too.

Moderately priced avruga caviar (smoked herring roe from Spain) gives cooks a chance to throw caution to the wind and experiment.

From fried Cuban sandwiches to simmered Korean tofu to lemony Provençal linguine, the recipes in this issue take their inspiration from all over the map. Here are our editors’ ten top picks....

Pan bagnat literally means “bathed bread,” and truer words were never spoken. It takes a lot of olive oil to make this bread soft and moist, so drizzle with reckless abandon....

A whole fish, representing abundance, is almost always included on the celebratory Chinese table.