Quick

As a dessert, fior di latte refers to gelato made without egg yolks so that the pure flavor of the sweet cream can shine. If you have a gelateria in your neighborhood, get a couple of pints to go. If not, use vanilla ice cream and your imagination.

Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can’t find it, porgy or snapper are suitable subs.

This spicy, sour, salty, crunchy mix isn't your typical roasted bar nuts. Fresh lime juice, red onion, chiles, and cilantro give it amazing flavor. It's best served with spoons for scooping into your palm.

This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.

There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.

We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.

Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential.

This frothy salted Turkish yogurt drink is endlessly refreshing.

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

This recipe gives you bite-sized doughnuts with none of the wait. Use any type of jam to fill them or simply eat them plain.

These chicken skewers are my take on buffalo wings. Instead of wings, I use thighs, and instead of buffalo sauce, I use sriracha topped with blue cheese crumbles to give it that extra salty, cheesy kick. These skewers are super quick and easy to throw on the grill. And because they’re made with dark meat, they’re extremely tender and flavorful.

Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.

Sour cream and lemon zest combine for a sprightly sauce that complements smoked salmon in this 30-minute one-pot meal.

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

This deep maroon cocktail has a hint of cherry cola, but a subtle, spicy, and not-too-sweet flavor.

A day-old loaf of good bread can reach new heights when it's thick-cut and pan-fried in olive oil. We top these giant croutons with steamed clams or mussels, sink them into brothy soups, and crumble them over big salads. But this dish, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

If you don’t have za'atar on hand, dried mint is equally delicious infused into hot oil.