Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Author: Yotam Ottolenghi
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.
Author: Mina Stone
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Author: Tara O'Brady
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together...
Author: Andy Baraghani
Firm, salty Halloumi is our favorite cheese for grilling. Find it in better supermarkets and at vineandtable.com.
Author: Bon Appétit Test Kitchen
Refreshing! And potentially debilitating, so be careful. Pitmaster Furman uses Lawn Dart ginger-lemon liqueur, but Absolut Citron will work.
Author: Bryan Furman
This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.
Author: Anna Stockwell
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Author: Chris Morocco