Watermelon, Tomato, and Kalamata Olive Salad

Mint and ricotta salata tie together this chic salad. (By Kate Ramos)

Pepper-Roasted Cauliflower

Charred bites of cauliflower seasoned with soy and pepper. (By Aida Mollenkamp)

Zucchini Blossom Tacos

Irresistible when topped with Cotija and avocado. (By Aida Mollenkamp)

Fennel, Parsley, and Celery Salad

Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways. (By Regan Burns)

Scallops Crudo with Vanilla Salt

Vanilla salt, ginger, and mint make for an unexpected combination. (By Adapted from Staffan Terje)

Pineapple-Glazed Shrimp Skewers

Skewers of grilled shrimp and pineapple brushed with a sweet-and-sour glaze help you channel your tropical vibe. (By Amy Wisniewski)

Coconut Rice with Black Beans and Fried Plantains

A Cuban sweet-savory side. (By Randy Zweiban)

A simple, South Asian-inspired preparation. (By Jeffrey Alford and Naomi Duguid)

A savory Cuban side dish made with tropical sweet potato. (By Randy Zweiban)

These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur. (By Randy Zweiban)

Snapper tropical (By TangoCassis )

Pasta stuffed with fall’s favorite squash. (By Editors of Phaidon Press)

Thin slices of eggplant replace the tortillas in this vegetarian dish with substance. (By Susan Curtis and Nicole Curtis Ammerman)

In Goa, the fish is usually wrapped in banana leaves and baked in the ashes of a fire. (By Jeffrey Alford and Naomi Duguid)

Grilled fish with a classic Thai curry sauce. (By Jamie Purviance)