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A beautifully simple salad.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

This simple tuna tartare is your entry point for eating raw fish.

A simple recipe that will make you wonder why you never made raw fish at home before.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

The shrimp is even better when it’s grilled.

Creamy avocado hummus, where have you been all our lives?

A little bit of coconut oil make this curried hummus a complete dream.

This bright pink and super creamy hummus is a party showstopper.

Harissa + hummus = heaven.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

The best, easiest miso soup ever.

This jewel-toned salsa recipe can be used on more than just crackers.

Adding water is key to a smooth and spoonable consistency.