A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Author: Chris Morocco
We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months....
Author: Kathy Brennan
Author: Ellen Faris
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled...
Author: Anna Stockwell
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell
Author: Amaryll Schwertner
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it...
Author: Katherine Sacks
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Author: Marge Perry
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse...
Author: Kelly Mariani
Author: Ruth A. Matson
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce)....
Author: Katherine Sacks
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers,...
Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.
Author: Katherine Sacks
Author: Aglaia Kremezi
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties...
Author: Andy Baraghani
Author: Scott Snyder
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Joan Nathan
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red...
Author: Anna Stockwell
Author: Zakary Pelaccio
Author: Jasper White
This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.
Author: Julia Turshen
Author: Amelia Saltsman
Author: Amelia Saltsman
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Author: Sarah Kirnon