Starter

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

Big group? Go for the show-stopping giant baked brie recipe. Smaller party (or can’t find the large size)? Smaller wheels are perfect, and the cook time is the same.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.