The Bon Appétit Test Kitchen

Salting and pressing vegetables draws out moisture and makes them snappy. Sake and seasoned rice vinegar infuse these pickles with mild, cocktail-friendly flavors.

If you're looking for fresh hits of color and crunch for the buffet, here's your answer.

These one-ingredient lacy cheese crackers are more impressive than any cheese board.

Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.

Roasting the onions and shallots takes this dip way out of the box.

These little showstoppers will incite a fried food frenzy–even though they're baked on party night.

Chile-infused honey is a great foil for the rich and salty flavors of this tart. Serve any leftover honey over biscuits or fried chicken.

You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

We love the frilly edges of olive oil-fried eggs. Serve them over chickpeas for a vegetarian main.

This uncooked soup is quick to prepare but delivers deep, bright flavor. A range of toppings makes it even more visually appealing.

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.

This refreshing summer salsa gets some heat from serrano chile.

Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.

Tomatoes take a bath in olive oil, then are finished with breadcrumbs.

This simple sandwich's flavor is amped-up with a hit of fresh oregano.

This tangy cheese makes friends with sweet summer tomatoes.

This crumble-topped pie stars the flavors of an Old Fashioned cocktail. Our secret weapon: jarred sour cherries (just think of all those cherries you won't have to pit!). We like Trader Joe's Dark Morello Cherries, but other brands work well, too.

This oily fish gets a summery makeover in this tomato-heavy salad.