Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.
Author: Andy Baraghani
Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this Hawaiian-inspired raw salmon recipe.
Author: Andy Baraghani
Author: Ian Knauer
Author: Jenny Kwak
Author: Emily Malone
Author: Bernardo Bukantz
Author: Michael Lindley
Author: Bill Telepan
The lime juice and oil will keep the avocado from turning brown, but it's a good idea to make this pico de gallo recipe right before you serve it.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Author: Jill Dupleix
Cooling cucumber salad, perfect for hot days and late night snacks. Cucumber chunks, tossed with sesame oil, seasoned rice vinegar, and chili flakes.
Author: Elise Bauer
You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.
Author: Molly Baz
Preground curry powder can go musty quickly. If your jar isn't fresh, replace it for the sake of these buttery, fast-scrambled eggs.
Author: Ochre Bakery, Detroit, MI
Author: Chris Morocco
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
Author: Claire Saffitz
Author: Chris Morocco
Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.
Author: Chris Morocco
Author: Samin Nosrat
Author: Erika Lenkert
Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.
Author: Andy Baraghani
Author: Tracey Seaman
Author: Melissa Roberts
Author: Amelia Saltsman
Bright and refreshing green goddess dressing perks up the grains in this delicious bowl, filled to the brim with all the green veggies. Use whatever herbs you'd like for the dressing, but tarragon is a...
Author: Katherine Sacks
Author: Jill Dupleix
Author: Gina Marie Miraglia Eriquez