Michael Graydon Nikole Herriott

These spicy, crunchy pita bits are your new, improved crouton.

Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

A Thai restaurant classic, this peanut dressing makes an equally great dipping sauce for dumplings and summer rolls.

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.