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This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.

Prepare your pita chips.

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.

Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.

Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.

The shrimp is even better when it’s grilled.

Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.

Also known as kremmudokeftedes.

A little bit of coconut oil make this curried hummus a complete dream.

Creamy avocado hummus, where have you been all our lives?

This bright pink and super creamy hummus is a party showstopper.

Harissa + hummus = heaven.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.