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Hot honey is good on everything: pizza, biscuits, and these crispy, low-fuss grilled wings.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

A laid-back risotto (not an oxymoron!) in a summer state of mind.

Turn your bag of frozen berries into a sour-sweet sauce for crispy wings. 

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

These light and eggy cheese puffs are channeling your favorite bar snack.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.

Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.

Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.

So easy you'll never buy hummus again.

Crispy, bronzed potato patties and a fiery green sauce to dip them in.