Starter

Take panzanella up a notch by mixing chili crisp into golden-brown bread cubes to add the right amount of heat and savory notes to this refreshing salad.

Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.

This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.

This simple but delicious sardine rillettes requires only two motor skills: opening a can of good sardines and smashing things together with a fork.

For this green cocktail sauce recipe, salsa verde gets amped up with fresh cilantro, lime juice, green hot sauce, and horseradish to embolden its color and add a bright, herby flavor. 

This homemade shrimp cocktail gets dressed up with classic cocktail sauce—plus two other optional sauces that'll really make it a party.

These chipotle chicken wings are a little smoky and a little sweet, with a lip-smacking tartness from a secret ingredient that will keep your guests guessing.

This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.

Serve these poached pears as a replacement for a traditional cheese course or as the first course of a meal.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

In this ceviche verde, halibut or sea bass is dressed with fresh lime juice blended with cilantro, mint, and pepitas.

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.

The warmth and gentle smoke of the campfire transforms these marinated olives into the stone fruit they are—juicy, savory, and deliriously fresh.

Chopping the burrata makes the cheese on these toasts even more voluptuously creamy.

Wedges of leafy romaine are a fresh starting point to add crunchy fried peas, pickled onions, and a sun-dried tomato dressing that’s reminiscent of Thousand Island.

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.

Yes, you can make shatteringly crispy imperial rolls by blasting them with heat in the oven or an air fryer.