Basic/Easy

Pumpkin seed oil from southern Austria gives this spread its nutty flavor.

Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and Fre...

Liptauer is a paprika-spiced cheese spread from Hungary that's popular at Austrian heurigers (wine taverns). Using hi...

Chef James Holmes of Olivia, in Austin, topped raw oysters with this sweet-savory sorbet before deciding it would mak...

Katya Drozdova serves simple salads like this one at her Moscow restaurants. The combination of cilantro and walnuts ...

Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing ca...

Many cultures have a version of this simple fresh salad. The one below—flavored with red onion and chiles and drizzle...

This green salad contains no lettuce and no vinaigrette—just cucumbers, peas, parsley and basil in a tangy yogurt dre...

At Marcie Turney's Indian restaurant, Bindi, she serves raita (a classic yogurt sauce). It's great as a snack...

Although garlic is available year-round, fresh summer garlic has large cloves that are especially sweet and juicy. To...

Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Reserv...

Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves...

Creamy and nutty, this classic Middle Eastern sauce is great with lamb and chicken kebabs.

This is a dead-simple biscuit mix is super-convenient at home or on camping trips. Try using it to make a Smoked Sal...

Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific wi...