No-Cook

Piuma makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

"Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive." —Alison Roman, senior associate food editor

If you haven't cooked with MSG before, give it a try.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." —Claire Saffitz, assistant food editor

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

Tosca's cocktails are so good people drink them well into the meal.

Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we're suckers for za'atar).

The ultimate do-ahead, portable power breakfast; it's also great with fresh fruit.

You can find labneh at Middle Eastern markets and specialty food stores.or you can make your own.

Let colorful, sweet heirloom tomatoes shine in a simple side salad.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

A grown-up shaved ice, with a welcome hit of spice from the pepper.

The flesh immediately surrounding the seeds is the most succulent part of any melon; if you haven't tried eating the crunchy seeds before, hold on to your hat.