Citrus

The sweetness of a ripe papaya brings a Caribbean taste to a classic English dessert.

This Baja treat is well known to residents of Southern California, where fish tacos have been popular since their introduction in the 1980s. The crunch of coleslaw contrasts with tender fish, and the creamy dressing is spiked with the smoky heat of chipotle chiles.

Delicate with tender stems, Broccolini tastes great simply on its own. Adding a little lemon oil reveals perky new dimensions to its flavor.

Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Better than chocolate: The berries are bursting with fresh flavor (and fiber); the wine adds a dash of healthful sophistication.

Protein-packed lean shrimp really satisfies.

Accompanies Alambre de Camarones, Alambres de Camarones.

The texture spectrum of these pies is just as bold as their appearance: A crisp, flaky layered crust gives way to lush, creamy lime curd and juicy glazed berries.

If you've never had pie made from wild blueberries before, you'll be bowled over by the intensity of this one. The light, tender crust provides a sublime foil for the deeply flavorful fruit. Take heart if you can't find fresh wild blueberries in your area—frozen ones also yield excellent results.

This mildly spiked dessert is so easy to put together, it will quickly become one of your summer-entertaining standbys.

This smooth and creamy chiffon pie is utterly dependent on the fruit; be choosy and select only perfectly ripe, aromatic nectarines to produce the ambrosial flavor you're after.

Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw—even without cooking, the kernels will be sweet and tender.

Lightly blanched squid makes a simple and elegant salad with the tang of fish sauce and fresh lime juice.

This is the ideal way to prepare young chickens, since there are two safeguards against their drying out (always a risk with small birds). The herbed butter slipped beneath the skin melts, basting and flavoring the meat as it cooks; the gentle, indirect heat lightly chars the skin without toughening the meat. As a result, every bite is juicy and perfectly seasoned.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

Pesce al coriandolo in salsa di aceto
The alluring scents of coriander seeds and a whole handful of bay leaves perfume the fresh, flavorful flesh of bluefish.

Splashes of lemon add a bright note to this simple chicken dish seasoned in the Provençal tradition with rosemary and garlic.

Straight anchovy butter can be intense (indeed, we've given a range on the anchovies, so salt fiends can indulge), but the toasted, ground fennel seeds make these crunchy hors d'oeuvres taste clean, not heavy. Roasted red peppers add a burst of juicy sweetness and a hint of smokiness.