Cocktail Party (20)
Backyard BBQ (18)
Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving.
This cool, creamy potato salad is spiked with pickle relish and red onion.
This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.
This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version.
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
Serve it open-faced on thick sourdough rye with dill pickle spears.
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
This bright-tasting relish is one of our favorite uses for summer corn.
Whole pickled tomatoes are a perennial favorite in Russia.
This recipe, inspired by Pizzeria Mozza in Los Angeles, yields a crisp, chewy crust.
Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
These Tex-Mex-style enchiladas are great accompanied by fried diced potatoes and tangy cabbage and radish slaw.