Dairy Free

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

"Battering and frying green beans makes them addictive, obviously!" —Sue Li, recipe developer

Serve unsweetened tea with this syrup on the side.

Add this to salads, yogurt, rice dishes, and grilled vegetables.

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

Bigger picnic? Simply roast two birds at the same time.

This cocktail is from Ashley Christensen's Fox Liquor Bar in Raleigh, North Carolina.

This lime- and cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

Top these Tex-Mex–inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Cooking on a bed of salt helps evenly conduct the high heat and infuse the shrimp with seasoning.

Soaking seeds makes a healthier, creamier pesto, but you can skip it if you're in a rush.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Adding veggies to the marinade while warm helps them absorb more flavor.

Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

"Paris chef Alain Passard, who is famous for unusual pairings, inspired this dish." —Chris Morocco, associate food editor

Go light on the salt when seasoning these chops; the marinade is fairly salty, especially after it reduces.

Trust us: Your first batch of this condiment will not be your last. Spoon it over the Ricotta Omelets , or see the Cooks' notes for other ways to enjoy it.