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Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

A simple summer side dish that goes with everything you’re grilling.

A delicious alternative to chimichurri to go alongside your grilled steak (or whatever!).

A kicky chile-lime dressing wakes up your weeknight salmon.

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

A beer cocktail for whiskey lovers, starring Highwest Campfire, a cold lager, lemon juice, and simple syrup.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

If you have a wok, gold star goes to you! Use it!

No tough strips of dry meat here.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

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.