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Roasted sweet potatoes become a creamy, luscious dip when whipped with blue cheese and cream. Serve with crispy chips alongside for a crowd-pleasing starter.

These Brie bites are an entertaining power move, featuring melty Brie inside crisp puff pastry, finished with a dollop of tangy citrus-and-mustard sauce.

A juicy, sweet, and spicy accompaniment for fish tacos, grilled chicken, or a big bowl of tortilla chips.

This is the make-ahead salad of our dreams, with ribbons of creamy tofu skin,  crunchy summer vegetables, and a finger-licking-good hot mustard and honey dressing.

These savory-sweet Venezuelan cheesy corn pancakes are endlessly customizable, making them the ultimate kid-friendly recipe or WFH lunch.

Inspired by Indian bhajia, these actually crispy fritters feature a hint of coconut for a subtle sweetness. 

Make spinach artichoke dip for a crowd! Make it for a party for one! But definitely make it. This version won’t disappoint.

These spice-crusted, no-grill wings boast intense flavor in every bite, thanks to a pastrami-inspired dry rub.

Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.

How do you make peak season heirlooms even better? Pair them with a creamy sauce you’ll want to put on everything.

A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.

No seafood? No problem. This summery fruit “crudo" hits all the right notes of bright, savory, sweet, and umami in one vibrant dish.

Great summer gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a substandard specimen.

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.

Quick cooking shrimp is a summertime savior.

A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.

Vegan or not, these creamy, potato-based hors d’oeuvres will have you coming back for more.

For these baked empanadas, Gaby Melian says the addition of green olives and raisins in the filling is essential. 

You can put whatever you want in it, and you don’t even need to turn on your oven.