Sea Bream Crudo with Lemon and Olives

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.