Gourmet

This salad, crunchy with red pepper and fennel, pairs well with the broiled trout or with grilled lamb or chicken.

Pastéis de Nata These tarts are best when baked in 1/3-cup muffin cups. However, since many manufacturers have increased the size of their standard tins, we also tested the tarts in 1/2-cup muffin cups. In those cups, the pastry dough doesn't reach the tops, resulting in rather squat tarts.

Strawberries marinated in a vanilla-orange syrup add a new twist to these sponge-cake shortcakes. Active time: 1 hr Start to finish : 2 1/2 hr

Active time: 40 min Start to finish: 2 1/2 hr

We love this dish on its own, but a sprinkling of Parmigiano Reggiano and fresh basil can be a nice addition. If you can get fresh ricotta, by all means use it here.

Active time: 5 min Start to finish: 2 1/2 hr (includes freezing)

If you're bored with corn on the cob, this is an excellent way to use fresh corn. The fritters alone would also be delicious for breakfast, topped with maple syrup, or as a side dish for a ham dinner.

Tah-dig—the crunchy crust of rice on the bottom of the pot—is considered by many to be the prize of Persian rice. Here it is rivaled by the surprise of pistachios, whose natural sweetness is brought out by the dill.

Pasta Mille Gusti This recipe for "pasta with a thousand flavors," as Aeolian Islanders call it, is based on one developed by Fraser's friend after the writer herself was unable to persuade any locals to share their recipes. We recommend Bella di Cerignola olives, which are quite mild. Active time: 1 hr Start to finish: 1 1/2 hr

Serve steamed rice with this dish to sop up all the garlicky sauce. You'll be amazed at how much the turkey tastes like veal—at a fraction of the cost.

Active time: 30 min Start to finish: 45 min

Chlodnik Polish cooks serve this soup (pronounced "hu-WOHD-neek") as a cooling first course for summer meals. It's a delicious alternative to gazpacho.