Quick

Don’t call this compote jam, but it would be quite fine on toast.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

Seek out a tortilleria if possible; it makes a difference.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

Arugula’s spicy kick makes it a natural pairing for gin.

Also known as kremmudokeftedes.

Creamy avocado hummus, where have you been all our lives?

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

Use this creamy sauce as a condiment for grilled meats or roasted vegetables, or even as a salad dressing.

You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Three ingredients but infinite possibilities.

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.