Easy

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.

Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

If you want boozier pops, increase the gin to ⅓ cup.

The crumble recipe is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.

If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.

If you like your pickles spicy, add a pinch of crushed red pepper flakes.

Making these sweet-tart wonders might be easier than remembering to buy ice cream.

The tangy-spicy yogurt sauce here means no more boring carrots.

Trust us, saffron oil sounds a lot fancier than it really is to make.

This simple tuna tartare is your entry point for eating raw fish.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

Chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

The ginger-soy marinade here is everything.

This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.

This savory, larb-esque pork mixture makes for the ultimate all-purpose grain bowl topper.