Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Author: Samin Nosrat
Sinuglaw is a combination of ceviche plus inihaw na liempo, or grilled pork belly. The smoky meat is great with the tart flavor of vinegar-cured tuna.
Author: Nicole Ponseca
Author: Michael Lindley
A crunchy, salty salad that proves (once again!) that it's worth having a mandoline slicer.
Spicy radishes are tempered by tangy buttermilk and cooling cucumbers in this blend-it-and-forget-it soup.
Author: Merritt Watts
Author: Dona Kuryanowicz
This lightly seasoned salad was a favorite of mine growing up, close to a sunomono, a Japanese cucumber salad dish. I've added sweet, spiralized carrots here, and Mom likes to add extra fresh ginger to...
Author: Candice Kumai
Smoked Salmon Smorrebrod
Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.
Author: Andy Baraghani
Author: Katherine Sacks
This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.
Author: Mary Gonzalez
Author: Andy Ricker
Author: Merritt Watts
Author: Jody Adams
If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Ia Delphey
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Amelia Saltsman
Author: Susan Bishop-Sauter
Author: Maggie Ruggiero
Mix up your summer sides with this salty, crunchy, and herbaceous grain salad tossed in an Asian-inspired vinaigrette.
Author: Joshua McFadden