Vegetarian

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.

"Battering and frying green beans makes them addictive, obviously!" —Sue Li, recipe developer

A sophisticated—and infinitely easier—take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

Serve unsweetened tea with this syrup on the side.

Add this to salads, yogurt, rice dishes, and grilled vegetables.

Spiced tea and sweetened condensed milk are the keys here.

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

The secret to this dish is the crunchy and creamy deep-fried avocado.

"As a kid, I loved frenched green beans drenched in butter! Here, in a creamy raw slaw atop barely hardboiled eggs, they're all grown up." —Allie Lewis Clapp, food editor

This light, tangy yogurt accompaniment wakes up any dish. You can swap in one 10-ounce package frozen chopped spinach for the fresh; just thaw and squeeze well before stirring into yogurt.

Rice flour gives these cookies a very fine texture, and also results in a gluten-free dessert. Letting the dough rest allows the flour to absorb moisture, making it less crumbly and easier to handle.

Scoop up this vibrant condiment with wedges of warm pita.

Top these Tex-Mex–inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Soaking seeds makes a healthier, creamier pesto, but you can skip it if you're in a rush.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Adding veggies to the marinade while warm helps them absorb more flavor.

Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.