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While the ingredients for this sweet, salty, and savory salad can all be prepped ahead, the greens should be tossed through just before serving so they stay bright and crisp.

This crab rangoon recipe from Jet Tila’s 101 Asian Dishes You Need to Cook Before You Die offers a simple method for making the crispy, creamy snack at home. You can freeze them for up to two weeks and then fry directly from frozen—a good trick to use if you're hosting a cocktail party and want to prep in advance.

This simple, healthy dish is a showstopper—it's a big colorful stack of summer flavors.

This recipe—made with potato, butter, garlic, eggs, and flour—is even greater than the sum of its parts.

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings—without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks.

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

This version of Mexican seafood cocktail marries plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Don’t fuss with the salmon too much once it’s on the grill: Let the flesh naturally release from the grate before attempting to turn it. You can also use the tare marinade for any cut of salmon.

Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.

A quick toss in sweet, softly spicy Korean red pepper sauce makes these wings irresistible, while sliced scallion adds a fresh finish.

Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.

Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.