Summer

Buttery chunks of avocado, little hits of radish heat, and a simple, lemony vinaigrette make this salad a crisp and refreshing balm.

In Spanish, escabeche refers to placing already cooked seafood into a marinade—a pickling of sorts—but this subtle shrimp salad is gentler than anything you might expect from the term pickled. Complemented by silky thin-sliced onions, the shrimp get their tender-firm texture from slow-poaching followed by marinating.

Though pineapple and rum are the foundation for this aperitif, mint and lime juice temper the sweetness for a bright, clean sip.

This fresh-tasting Cuban dish attests to the terrific quality of canned octopus that is now widely available. However, if you can't find octopus, feel free to substitute two cans of tuna packed in olive oil.

Majarete A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is perfectly captured in this traditional pudding, with an unexpected—and delicious—interplay between the sweet corn and the tropical coconut.

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.

You'll use this mixture to sweeten all three gelati. But the syrup is also useful for sweetening iced tea, fresh fruit drinks, and flavored cocktails.

Juicy scallops are rich in selenium, a mineral that protects cells from disease-causing damage in the body.

One serving packs more than two times your requirement of vitamin C.

Burger bonanza: Lean protein satisfies you; the salsa and bun add fiber.

The restaurant uses sausages that are specially made by a local market, but you can use any mild pork sausage.

Vanilla ice cream with malted milk, chocolate, caramel sauce, and crushed malt balls make for a candy bar–inspired treat.

These tartlets from Sam Mason are great with or without the Edamame Ice Cream. Any extra marmalade is delicious on toast.

Any plum-type tomato would work here. WHAT TO DRINK: A smooth red with good acidity, like the Marcarini 2004 "Ciabot Camerano" Barbera d'Alba, Italy ($18).

If Oxhearts aren't available, try Pineapple tomatoes; instead of Cherokees, use Rose de Berne. Go for color contrast.

Use the ripest white peaches available.

Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette.

From chef Alex Seidel at Fruition Restaurant in Denver, a beautiful tarte Tatin with plums standing in for the apples. This can also be served with vanilla ice cream instead of the orange crème fraîche.