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Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.

A cooling and crunchy green version of the typical tomato-based salsa.

“The warmness of the brown butter balances the brininess of seafood,” says Vivian Howard.

Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.

What makes these crab cakes so good? No filler ingredients and almost no binder, which means it’s all crab, all the time.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread.

How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.