Easy

Salty, crunchy, and herbaceous. You won’t be able to get enough of it. We promise.

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

There’s nothing wrong with a regular tomato-and-mayo sandwich, but this shredded lettuce and Italian vinaigrette masterpiece is worthy too.

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Nothing could be simpler than combining ripe produce with the alcohol of your choice to reap the rewards months later. The technique also works with nonalcoholic liquids like honey or vinegar.

Skip the pricey Champagne and go for Italian Prosecco, with lots of solid options under $15.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Secret ingredient: pickle juice. Its salty edge rounds out the Sherry.

A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.

Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

Best with a vinegar-y hot sauce, like Tabasco or Crystal.

You know what most chicken salads are missing? Crunch. Not this one!

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

These frozen treats are also super cute made with orange rinds and work with any flavor sorbet or sherbet you fancy.

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

Be patient: The goal is to char the eggplants beyond recognition.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

If you’re camping, make this your night one dinner, when the fish is freshest.

Aside from banana, we can’t think of a fruit that wouldn’t be good in this drink.

Grab a party hat; these cherries are having a jubilee.