Gerardo Gonzalez

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

Cantaloupe bowl > bowl bowl.

"Beer marinade"? Don't mind if I do.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

If you can't find sablefish, swap in lox, NBD.

Outrageously crunchy.

Never mad about shishito peppers making an appearance.

A salad where one of the main ingredients is cheese? Okay yes.

A beautifully simple salad.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.