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Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

Crispy, bronzed potato patties and a fiery green sauce to dip them in.

Shrimp tossed in garlic mayonnaise and griddled on thick bread—as good as a late-night snack, as a handheld appetizer, or a quick weeknight dinner. 

Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan accordingly.

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes.

Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.

The glory of head-on shrimp is sucking all the sweet, briny juices out of their heads.

In this recipe, spiced ghee becomes a rich poaching liquid that cooks shrimp to perfection.

Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese. 

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. 

These sautéed tomatoes are rich, silky, and endlessly versatile. 

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.

This DIY furikake is just five ingredients and you can use it on nearly everything.

These buttery, breadcrumb-stuffed clams taste like summer vacation.

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

Guaranteed to make any raw vegetable taste good.