A simple, exotic fruit salad. (By Aliza Green)

Glow-in-the-Dark Gin and Tonic Jelly

Eerie, jiggly, and boozy for Halloween. (By Bompas & Parr)

Rose-Petal Preserves (Moraba-ye gol-e Mohammadi)

Exotic preserves with pistachios and lime. (By Najmieh Batmanglij)

Saffron Ice Cream (Bastani-e gol-o bolbol)

Studded with pistachios and frozen cream. (By Najmieh Batmanglij)

Blow Job

Don’t be offended. (By Rob Chirico)

Cacio e Pepe Pasta

Mountains of pecorino cheese make a creamy sauce; freshly ground pepper gives it a kick. (By Kate Ramos)

Marinated Potatoes and Fennel

Heirloom potato salad with a light vinaigrette. (By Traci Des Jardins)

Grilled Trout Fillet with Dried Cherry–Rose Petal Vinegar and Mayonnaise (By Arthur L. Meyer)

Vietnamese-Style Summer Rolls with Peanut Sauce

Fresh, summery ingredients in a neatly wrapped package. (By Regan Burns)

Mushroom and Pancetta Soup

Shiitake mushrooms and pancetta give this light soup richness and depth. (By Aida Mollenkamp)

Peach Upside-Down Polenta Cake with Peach Syrup

A heavenly dessert that’s the essence of summer. (By Stu Stein)

Chicken and Shallot Jam on Pain au Levain

A sweet-and-sour spread enlivens poached chicken. (By Kate Ramos)

Braised Brisket with Beans and Ancho Chile

Melt-in-your-mouth meat. (By Richard Haake, Robert Mondavi)

Chicken Kabab (Jujeh kabab)

Grilled chicken and tomatoes with lime butter. (By Najmieh Batmanglij)

Orange Khoresh (Khoresh-e porteqal)

A flavorful stew of chicken, orange juice, and spices. (By Najmieh Batmanglij)