An appetizer to sigh for, these lightly toasted baguette slices topped with pureed favas and mint, joined by pungent soft goat cheese. We loved it with a distinctive white wine, Coenobium—a blend of three Italian grapes, including Trebbiano and Malvasia—and made...

Dee Vogel is currently eating her way through Croatia, but did take time to send a few typical plates of the Dalmatian Coast. I can practically taste this platter of fresh cheese and red peppers sprinkled with olive oil and probably oregano.

Eleanor Hilberman, in France for the wedding of her niece, stopped sampling the culinary temples of Paris long enough to send me this mouthwatering image of salmon on a stack of endive and spring vegetables.

Two splendid dishes we sampled at La Posta last week included a gorgeous wedge of local King salmon on a bed of new peas, warm fingerling potatoes and a tasty horseradish sauce. But the duck salad! Sometimes a combination of flavors can go super-nova. These did. A bed...