Quick

If you can’t decide whether you want to finish your meal with a coffee or an amaro, drink this.

The delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche.

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.

Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.

A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.

This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.

“Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata.” –Alison Roman, senior associate food editor

It doesn't take a rocket scientist to make this simple guacamole. Make sure you're avocados are ripe and your limes are juicy and you're on the way to guacamole heaven.

Six great recipes for easy, flavorful weeknight dinners in the springtime.

Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager

“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor

This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.

Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.