Perfect for beach dinner parties, paella feeds a crowd, is fun to cook, and is easy to serve straight from the pan. A chilled dry rosé from Navarra or Rioja complements paella quite nicely.

Serves 10

Jan Buhrman

There is nothing like a refreshing cucumber salad, such as this “fresh pickle,” at the height of cucumber season. I like to finely shred the basil (if using) by stacking the leaves on top of each other, rolling them up like a cigar, and slicing them paper-thin.

Serves 10

Jan Buhrman

Macaroons are easy with this recipe, modified for home bakers, since they take only ten to fifteen minutes to prepare for baking.

Gates and Kate Rickard

The Rickards like to serve this dip with pretzel rolls.

Gates RIckard

When asparagus is cooked awhile, as in a soup, it can turn a duller color of green. The remedy used here to create a vibrant green soup is to add a bit of fresh spinach when blending. You can also garnish the soup with a bit of finely chopped dill.

Catherine Walthers

This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions.

Serves 4

Chris Fischer

This salad looks especially nice on wide, shallow, square or rectangular white plates.

Susie Middleton

This vibrant, fun-to-assemble, delicious taste of summer bursts with flavor.

Susie Middleton