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Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.
5.0
(4.92)
Easy
A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.
4.0
(3.94)
Quick
With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.
4.0
(4.06)
Easy
This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?
4.0
(3.87)
Easy
Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.
4.0
(3.97)
Quick
Use very ripe—even overripe—tomatoes; they’ll give up even more juice.
4.3
(4.27)
Quick
Never met a corn fritter recipe we didn’t like, and we love this one.
4.0
(3.96)
Quick
We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.
4.4
(4.35)
Easy
Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.
4.5
(4.47)
Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.
3.7
(3.72)
You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.
4.0
(4)
Easy
These wings are hot, sweet, and tangy.
3.7
(3.68)
Quick
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
3.0
(3.2)
Quick
For these beans from NYC chef Takashi Inoue, feel free to swap the black pepper for other spices, such as cumin, or fresh chopped herbs.
4.0
(4.23)
Quick
Sick of salsa verde? Meet salsa roja.
3.5
(3.5)
Easy
“A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!” –Dawn Perry, digital food editor
3.5
(3.5)
With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)
4.0
(4.1)
Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.
4.0
(3.9)
If puffing the quinoa feels like too much, swap in some chopped toasted nuts to get a similar crunchy texture.
3.0
(2.86)
Quick
“Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata.” –Alison Roman, senior associate food editor
3.7
(3.65)
Quick
It doesn't take a rocket scientist to make this simple guacamole. Make sure you're avocados are ripe and your limes are juicy and you're on the way to guacamole heaven.
3.7
(3.66)
Quick
“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor
3.3
(3.3)
Quick
Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.
3.7
(3.65)
The key to nailing this classic Spanish tapas dish is leaving the eggs slightly undercooked for a custardy (not bouncy) texture.
3.7
(3.68)