Raw

This cooling-but-spicy slaw is the ideal side for barbecue or any summer cookout food.

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.

This is a classic Ashkenazi Passover recipe, with a little brown sugar added for depth.

This easy chunky guacamole recipe gets warmth from a dash of cumin and heat from fresh or pickled jalapeño.

Tart cranberries meet their perfect match in persimmons, the glorious fruit that ripens in time for Thanksgiving. For this cranberry relish, use Fuyu persimmons, which are eaten while still hard, like apples.

The best cranberry-orange relish recipe is a simple chopped mix of fresh cranberries, orange, sugar, and a touch of cinnamon.

A raw fruit relish is a refreshingly punchy change from the typical cranberry sauce, and far less sweet, making it great for roast meats as well as turkey.

The two imperatives are that the tomatoes must be truly ripe and sweet and that the sauce should be eaten at once. If you must, you can hold it for up to two hours refrigerated and tightly covered, but it loses its magic fast. For the right slightly coarse texture, the ingredients should be chopped separately by hand. The only thing I sometimes do with the food processor is the chiles. Try to find fresh ones—canned jalapeños will work, but aren't ideal in a sauce supposed to be sparkling fresh.

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches.

This cucumber salad is a staple dish in my household. I am not sure why it is so satisfying, but I’m inclined to think it’s its simplicity.

Green seasoning is one of those herb mixtures that is unique to the Caribbean and differs slightly from island to island.

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.

While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking.    This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They’re more convenient because they don’t have seeds, but they don’t taste nearly as fresh.

This mango achaar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.

Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad with celery, persimmons, and chopped nuts—but you can also drizzle it over grilled vegetables, or use it as a dip for crudités.

Making oat milk from scratch means creamier, richer, dairy-free milk for mixing into coffee. With this basic formula you can drink it plain, or flavor it however you like.