Danny Kim

Let your cheese ball hang out in the fridge until firm. It will be easier to roll in the nuts.

Don't be shy about letting your onions get some char.

When using preserved lemons, scoop out the insides and only use the peel.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

Store the finished nuts in an air-tight container to prevent stickiness.

This is seriously addictive—salty, sweet, and crunchy at the same time. Believe us.

It doesn’t come out of a soft-serve machine, and you can’t twist it, but our version of fro-yo wins at everything else.

Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we’re suckers for za’atar).

The ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

“Coating sweet grilled corn with miso butter brings nutty flavor to a classic.” –Brad Leone, test kitchen manager

“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer

Never met a corn fritter recipe we didn’t like, and we love this one.

A hot-sauce Michelada with some serious kick.

“A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” –Alison Roman, senior associate food editor

For the best char, preheat your pan for at least five minutes. (And you might want to open a window—it’s going to be smoky.)

“Tastes like a boozy Orangina; I could drink ’em all day long.” –Claire Saffitz, assistant food editor