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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.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

This savory-sweet salad can be a bright summer side or even light dessert.

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.

We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it).

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

Prepare your pita chips.

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.

Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.

Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.