Bon Appétit

Fresh salmon makes these ginger and scallion-laced burgers luscious and flavorful. Pile them high with peppery watercress, crunchy cucumber quick pickles, fragrant mint, and cilantro.

Pork tacos al pastor may get the fame, but this fish al pastor deserves plenty of glory. A potent chile marinade adds lots of flavor before the fillets hit the grill, and a pineapple salsa is the perfect finishing touch.

Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

Some would call showering potato salad with potato chips “gilding the lily.” We would call it “extremely sensible and incredibly tasty.”

Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of lime juice, salt, and EVOO, and dinner is done.

Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.

Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.

Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.

One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast.  It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest of days.

A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.

Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.

Peanut butter, jelly, and buttery crackers, now a in no-churn ice cream pie form. Any nut or seed butter, jam or jelly, will work.

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.

Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.

This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.

This dish is all about assembly, not time at the stove. You’ll quickly sauté chickpeas and corn, then gather the supporting characters: lettuce, tomatoes, avocado, feta, and lime.

These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.