Raw

Use a hot sauce that isn’t just heat and vinegar but has a personality of its own. We like Frank’s.

Gingersnaps add a hint of spice to this cream cheese–enriched make-ahead summer classic.

Make thick, creamy labneh at home by simply straining the beverage overnight in your fridge.

This will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation. Pressing down eliminates any air pockets that might also cause the pesky brown spots.

The ultimate date-night first course: eat it with a knife and fork or eat it with your hands. Either way it’s more fun if you share it off the same plate.

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.

The only trick to this uncooked sauce is finding good canned tomatoes: If you can’t find Jersey Fresh, look for ones from California, New Jersey, or Italy—the only ingredients should be tomatoes and salt.

This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.

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

A couple tablespoons of yogurt miraculously transform a basic vinaigrette recipe into a new creamy dressing.

Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.

Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.

Don’t believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.

Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the fruit with ice cream and top with more ginger beer for a fun spin on a classic float.

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

These refreshing pops blend two kinds of coconut for an extra rich and creamy flavor. Lime zest lends a lovely floral note.