Smoked Salmon Smorrebrod
Author: Jill Browning
Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Eric Ripert
Spicy radishes are tempered by tangy buttermilk and cooling cucumbers in this blend-it-and-forget-it soup.
Author: Ruth Cousineau
Author: Jill Silverman Hough
Author: Andy Ricker
Author: Rebekah Peppler
Spaghetti squash plays the part of traditional rice noodles in this take on a Vietnamese noodle bowl. Roast the squash and marinate the steak the day before, and it's easy to pull off in just half an hour...
Author: Anna Stockwell
A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.
Author: Liz Armstrong
Author: Gina Marie Miraglia Eriquez
Author: Susan Bishop-Sauter
Author: Kate McMillan
These quick cucumber pickles are built from a flavorful solution of turmeric, mustard seeds, and garlic.
Author: Liz Armstrong
Inspired by the Korean soup recipe kuksi, this sweet, punchy, acidic chilled tomato broth topped with noodles and crunchy vegetables makes for the summer soup of your dreams. It's quick to make and can...
Author: Kat Boytsova
Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.
Author: Andy Baraghani
Author: Dona Kuryanowicz
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Author: Ignacio Mattos
Author: Fran McCullough
Persian mast-a yogurt condiment-can be mixed with shallots, beets, spinach, or, as in this recipe, with Persian cucumbers, mint, and dried rose petals.
Author: Andy Baraghani
You can serve these Lebanese flatbreads, brushed with a rich Middle Eastern-spiced oil as is, or wrapped around a filling.
Author: Reem Assil
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the...
Author: Sergio Remolina
Author: Cecilia Hae-Jin Lee
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Author: Chris Morocco
Turn any vegetable into an addictive spicy pickle with this simple technique.
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
Author: Andrew Knowlton