Starter

For this deviled ham recipe (and everything else), we love Benton’s brand, made in Tennessee.

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.

Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle.

Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.

To ensure the snow-white color of this soup, don’t let the onions brown.

Cooking the liver till just medium-rare keeps it from tasting chalky; straining it through a fine-mesh sieve gives the finished mousse a silky texture.

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

This dish is only as good as the crab it’s made with; buy the best you can get.

This dish is equally as good at room temperature (read: picnics).

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.