Dill

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

Add ‘em by the handful, not by the pinch.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it.

Sit back and let the sous vide do the work—this salmon will come out perfectly tender, never dry.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Yogurt dips where you don't really need a recipe are the best kind of yogurt dips. And yeah, they taste good.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

The chicken salad sandwich can be sexy. You just have to get some potato chips involved.

You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.

This Icelandic palate cleanser tastes like a beach house in your mouth. You know, in a good way.

Also known as kremmudokeftedes.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine. This recipe is from Staplehouse, America's Best New Restaurant 2016.

Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.

These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.

Salting draws excess moisture from the cucumbers and seasons them simultaneously.

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

Best with a vinegar-y hot sauce, like Tabasco or Crystal.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.