Summer

On Halloween, David Burtka punches up the green color of this pasta by boiling white fusilli in water laced with gree...

Tara Lazar serves this dish at Birba, her pizzeria in Palm Springs, California. It calls for fregola, the traditional...

Combining an abundance of super-crunchy, perfectly in-season vegetables in a creamy, lemony dressing is a fun and del...

The luscious cream for these raspberry parfaits have a touch of whisky and honey. Slideshow: Tasty Parfait Recipes

A quick puree of scallions, tomatoes and olive oil creates a delicious sauce for this three-ingredient recipe. Slide...

In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture...

Excellent-quality puff pastry (F&W likes the Dufour brand) makes all the difference to this minimalist fruit dess...

Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor. ...

This unusual combination of crisp sugar snap peas, tender squid and salty pancetta requires just 10 minutes on the st...

Bocconcini (mini mozzarella balls) are often sold floating in herbed olive oil. That tasty oil is essential to this t...

Prepared hummus that comes with a scoop of chopped garlic on top (like the kind sold by Sabra) is the secret here: Th...

Mixing honeydew juice with the fizzy Italian wine Moscato makes a super-refreshing cocktail. Melon balls and chewy ta...

Fresno chiles are similar in shape and heat to jalapeños, but they’re red and a little less meaty. Roasting them...

At Noma restaurant in Copenhagen, Garrett Weber-Gale tried a horseradish “snow,” and the flavor stuck with him. Here,...

Islay-based, French-born Martine Nouet is renowned for her whisky expertise and her talent for pairing the spirit wit...

This Asian take on buttered summer corn gets marvelous flavor from dried shrimp, Thai chile, scallions and fish sauce...

Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle...

According to Yotam Ottolenghi, everyone in Jerusalem eats chopped-vegetable salads with whatever else they’re having....

These crisp, light fritters taste like nothing but fresh lobster and sweet corn. Slideshow: Fantastic Summer Hors d’O...

This giant Provençal casserole is called a panade. It’s a gooey, crispy meal-in-one.Slideshow: Great One-Dish Meals