Starter

This creamy dip requires almost no effort to blend together.

A beautifully simple salad.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

This simple tuna tartare is your entry point for eating raw fish.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

Chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

The ginger-soy marinade here is everything.

A simple recipe that will make you wonder why you never made raw fish at home before.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

Bitter radicchio is the perfect match for sweet stone fruit in this easy salad recipe.

This recipe from Fox Bros. Bar-B-Q in Atlanta is—how do we put this–epic.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

This is the future of fruit salad—with avocado, herbs, a little spice, and peak season peaches.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

This savory-sweet salad can be a bright summer side or even light dessert.

We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it).