Starter

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.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

Chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

The ginger-soy marinade here is everything.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

A simple recipe that will make you wonder why you never made raw fish at home before.

Bitter radicchio is the perfect match for sweet stone fruit in this easy salad recipe.

This recipe from Fox Bros. Bar-B-Q in Atlanta is—how do we put this–epic.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

This is the future of fruit salad—with avocado, herbs, a little spice, and peak season peaches.