Danny Kim

This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider.

“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor

“A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital food editor

“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor

Lettuce and tomatoes might be classic sandwich stuff, but this herby olive salad brings way more to the table—and it will never wilt.

Why spend 90 minutes making green beans? That long cooking time infuses the beans with porky goodness and makes them silky-soft.

“The earthiness of the spinach is set off by the soy sauce and vinegar; it's my new favorite sauté.” –Alfia Muzio, recipe developer

“Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata.” –Alison Roman, senior associate food editor

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager

“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor