Cucumber

Poaching the shrimp with their shells on locks in their flavor.

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

Start with very cold cream and keep it chilled between whipping and serving.

No need to buy preflavored vodka; we got great results making our own.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

Using frozen strawberries ensures a consistent sweetness and vibrant red color.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

This avocado toast recipe is endlessly customizable—thus why we don't include specific amounts.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

This recipe from Thai-Kun makes a generous amount of sauce, which you may find yourself finishing (we won’t judge). Any leftover would be great on everything from white rice to noodles to…well, more bread.

A cooling, slightly garlicky spread that’s great with braised lamb tonight and possibly even better when added to a lamb sandwich tomorrow.

If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.

Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.

Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.