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These sugary, Parmesan-y, buttery rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

The classic summer salad gets a roasty cold-weather makeover.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs.

This creamy dip requires almost no effort to blend together.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

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

A beautifully simple salad.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

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

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

This simple tuna tartare is your entry point for eating raw fish.