Raw

Can be prepared in 45 minutes or less.

This salsa is used to flavor Frijoles Borrachos , as an ingredient in Piquant Crab on Jícama Wedges , and to accompany Chorizo and Potato Empanaditas and tacos. Can be prepared in 45 minutes or less.

Mâche is so delicate that tossing it with vinegar would not only wilt it instantly but would completely mask its subtle flavor. Active time: 5 min Start to finish: 5 min

Pesto is, of course, a great sauce for pasta, and this topping is also good on steamed vegetables and grilled meats. Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 2 1/2 hr

Can be prepared in 45 minutes or less.

Anne Rowland of Cohasset, Massachusetts, writes: "The Quincy Ships Brewing Company, south of Boston, is one of our favorite places. We especially love their citrus salsa, which they serve with chips." The restaurant has closed, but this spicy salsa is as good as ever.

Make the slaw and chill it up to two hours before serving. It is best cold.

This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.

Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.

A juicy, sweet, and spicy accompaniment for fish tacos, grilled chicken, or a big bowl of tortilla chips.

The longer this cabbage relish ferments, the better it’s going to taste.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

An understated slaw that gives us what we want: crunch and bright acidity.