Starter

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Choose the best-quality fish for this simple ceviche.

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.

Garlicky, pungent ramps set off pesto pyrotechnics.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.

Lush confited garlic takes toasty, cheesy baguettes to another level.

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.

For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.

A lighter, smoother, more grown-up guacamole.

Aguachile is a chile and citrus dressing that’s often paired with raw fish. You’ll want to drink this veggie version right from the platter.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.