Summer

Clams and pork are a classic Portuguese combination. The briny sweetness of the bivalves and a tomato sauce studded with zesty chorizo bring out the richness of the chops.

When the weather warms up, these can be grilled, as they do at Spice Market. Look for the skewers in the kitchenware aisle.

Hedy's favorite cucumber salad and one she prepares often, it's particularly good with poached salmon, trout, pike, cod, almost any fish. Hedy says that cucumber salad is often paired with sausages and potato salad. "That's quite traditional."

This recipe is adapted from Argentine chef Francis Mallman. Mallman also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. This savory first course is Mallman's version of a traditional recipe from the painted-desert Argentine province of Salta. With their corn-husk wrapping humitas are somewhat similar to the spongier Central American tamal. This is one of the rare but significant Argentine dishes that reflects South America's Incan heritage. For the most part, Indian influences are muted in Argentine cooking, except for the country's enduring passion for grilling over an open fire. But Mallman is enraptured by the traditions of the Incas, with their mud ovens and, as he puts it, "the worship of peppers, potatoes, pumpkins, and tomatoes ... all that magic and mystery."

This summer, Marino grew about 85 tomato varieties in his garden; he uses his harvest in this caprese. Burrata cheese, a fresh mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores. Fresh whole-milk mozzarella can be substituted.

Garcia likes making this bread pudding because "we buy wonderful rustic Italian loaves for the restaurant that are just too good to waste," she says.

Tasha Garcia and Julie Taras of Little Giant serve these peaches with their Lemon-Spice Bread Pudding . They would also taste great as a topping for pancakes or waffles.

Link likes to use herbs from his garden in this recipe.

Reproduce our handsome cover in your home to add a note of distinction to your entertaining during the warm summer evenings. This is "Watermelon" a creation of the Bourbon Institute. The colors and styling are most appropriate for summer entertaining. And the novelty will appeal to your guests.

This gorgeous dessert is a not-too-sweet symphony of nectarines and almonds. With its juicy fruit, creamy filling, and intense, slightly sticky glaze, all nestled into a crunchy, nutty crust, it would please any tart lover.

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that's perfect with almost any meal.

It's hard to believe there's no cream in this soup, it's so velvety. A swirl of minty pistou, added at the last minute, provides complexity.

Pancakes, ice cream, pound cake, fresh fruit—they all just got a little bit better.

Spicy, smoky, and sweet, this would be a great side for grilled pork tenderloin.