Quick

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.

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.

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.

A simple recipe that will make you wonder why you never made raw fish at home before.

Bitter radicchio is the perfect match for sweet stone fruit in this easy salad recipe.

Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like?

If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.

Rose water is the little something that makes this cocktail recipe special.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

Easy, flavorful, and healthy. A poached chicken miracle!