Starter

When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.

When using preserved lemons, scoop out the insides and only use the peel.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

These wings are hot, sweet, and tangy.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

An herb marinade is your secret weapon for these grilled chicken wings. And pretty much everything else.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.