Omar Tate

Tangy cream cheese and sour cream play up the shrimp’s natural sweetness in this summer appetizer.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.