Raw

Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want.

This classic dressing is delicious as is, but it's also a perfect template for further embellishments. For ideas on what to add—as well as more recipes and tips—see our Homemade Salad Dressing Primer.

Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our Homemade Salad Dressing Primer. Note that raw eggs are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system. To avoid the risk of salmonella infection, use pasteurized eggs instead.

Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.

Jeremiah Bacon, The Macintosh, Charleston, SC: "Infused simple syrup rounds out the flavor of cantaloupe for this quick dessert."

Ryan Lowder, The Copper Onion, Salt Lake City: "The cantaloupes we get here are really sweet, so we counter that with savory flavors."

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

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.

Raw Green Tomatillo Salsa While salsas made from red tomatoes are often on the table, especially in central Mexico, it is the green salsas made with tomates verdes, the smaller, papery husk–wrapped tomatillos of the same nightshade family, that predominate in most of the country. This simple salsa with its tart chile flavor is a surprising accent for any grilled meat.

"When it comes to cranberry sauce, I'm no fan of the back-of-the-bag recipe: It's too sweet and offers little in the way of texture. That's why I've made this raw, tangy, refreshing relish ever since I started hosting Thanksgiving. It's my new classic." —Andrew Knowlton, restaurant and drinks editor

You can use any type of fish for this recipe, so always choose the freshest and most local. 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 video classes.

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 video classes.

This refreshing summer salsa gets some heat from serrano chile.

Truly ripe tomatoes don't need much more than olive oil, salt, and herbs.

Though inspired by golden cherries from the farmers' market, this pretty salad can be made with any sort of fresh or frozen cherry. Marcona almonds hail from Spain; their toasty, slightly sweet and salty flavor is a great match for the fruit. Toasted whole almonds and a few extra pinches of sea salt can be substituted.

Sprinkle this fresh take on lemon-pepper seasoning over olive oil-rubbed chicken or steak before grilling or roasting. It's also delicious strewn over grilled or pan-roasted cod or bluefish.