Pickled shrimp with olive oil and lemon juice—the south’s best-kept secret!

Crispy farro + Brussels sprouts = the ultimate weeknight side dish

Warm Banana Pudding with coffee-brushed pound cake, vanilla custard, and toasted meringue.

These authentic pork dumplings have been passed down from generation to generation in Chef Anita Lo’s family.

This renegade guacamole gets its kick from ginger, garlic, and— purists, avert your eyes— fresh peas.

A Bloody Mary so good, the only garnish you’ll need is a celery stick!

Deborah Madison’s crispy tofu with a drizzle of miso sauce. Perfect for sandwiches, noodles, and right out of the skillet!

These crispy pancakes are the best thing you can do with an overload of zucchini—and they whip up in just 30 minutes.

This watermelon granita is part Italian ice, part sorbet— and all delicious. Oh, and did we mention it’s spiked with vodka?

This savory puff pastry tart lets your tomatoes shine, with just a sprinkle of Maldon salt to finish.

Old-fashioned ice cream sandwiches— no ice cream machine required. By pastry chef Sebastien Rouxel.