Every Friday, we’re mixing things up with a different kind of food writing. More specifically, food poetry to be read slowly, over your morning coffee. This week: a food poem that’s not a food poem at all. 

Coolingly light green limes and cucumbers are made all that much brighter with verdant sparks of dill, cilantro and fennel.

Today: Tom tells tales of his grandmother's epic Sunday Dinners, with a full menu of Pan Fried Red Snapper with Tarragon Tartar Sauce, Sautéed Zucchini with Basil Leaves, and Fresh Herb Potato Salad.

7 pasta dishes featuring the summer's freshest catch.