Starter

Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

To keep the matzo dumplings light, don't overtax the dough.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

Firming the beef in the freezer makes it easier to cut.

Quick and easy, this eggplant recipe gets a nutty boost from tahini.

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.

We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.

If you’ve made risotto, this recipe will feel intuitive, but the combination of earthy rye berries and mushrooms will taste completely new.

Talk about pedigree: Washington state’s Hama Hama Seafood Store fell in love with this sweet-and-spicy sauce after having it at Hog Island Oyster Company. They modified the original, then shared their take with us. If you’re not a raw oyster person, this buttery, broiled treatment should be in your repertoire.

Gochujang, a hot-sweet Korean chile paste is the secret to this revved-up mayo. Can’t pronounce it? That’s okay: Go with “special spicy creamy sauce” instead.

Rather than fussily cutting the grapefruit into neat segments, chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

Fresh celery lightens this guacamole and adds some serious crunch.

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.