Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)

In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. Get the recipe for Eritrean Spicy Tomato Bread Salad with Yogurt (Fata) »
Fried Eggplant with Tahini and Pomegranate Seeds

Red Lentils with Green Mango (Malika Masoor Dal)

In early spring, green, unripe mangoes are a featured ingredient in the daily menu at Raja Sulaiman Khan’s home in Lucknow, India. Here, amchoor—dried green mango—adds sour pungency to creamy lentils.

Summer Bolognese

This recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer’s bounty of gorgeous tomatoes and fresh basil.

Summer Peach Pie

Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie from SAVEUR Food Editor Ben Mims.

Turkish Grilled Cheese (Kumru)

This specialty of Çesme, a small beach town in Turkey, is one of the world’s great grilled cheese sandwiches, in which the cheese itself is grilled before getting slipped into toasted bread with raw tomato and optional (but highly recommended) toppings of griddled sausage and pickled cucumbers and chiles. Get the recipe for Turkish Grilled Cheese »

Smoky Grapefruit Gin and Tonic

Meant for long afternoons overlooking lakes, porches, and thick novels, gin and tonics are the balm of summer. Add a slice of salt-sprinkled grilled grapefruit, and cut the tonic with soda, and the highball grows not only more aromatically complex, but even more refreshing. Get the recipe for Smoky Grapefruit Gin and Tonic »

Boston Cooler

Our favorite milkshakes don’t involve any milk; after proud Midwesterner Amanda Arnold showed us this vanilla shake made with spicy ginger ale, we’re whizzing one up for happy hour (bourbon optional but recommended). Get the recipe for Boston Cooler »

Indian Leavened Flatbread (Naan)

Rice is production assistant Nissan Haque’s go-to staple for Ramadan, but he can’t help himself with this naan, especially slathered with garlic and ghee. Best served with potato curry. Get the recipe for Indian Leavened Flatbread (Naan)

Peach and Plum Salad

In this salad red wine vinegar balances the sweetness of ripe fruit, while cilantro and basil add a floral note. Get the recipe for Peach and Plum Salad »