Tunisian Chicken Kebabs with Currants and Olives
These juicy North African chicken kebabs are fantastic for serving a crowd. They are flavorful enough to eat on their own, but they’re even better with chunky currant-and-olive relish.
Sweet, salty and tangy, this relish is delicious on grilled chicken, lamb and even fish.
Cold Soba Salad with Dried Shiitake Dressing
This sweet and savory Japanese-style cold noodle salad is an easy dish to make for a crowd. Use preshredded carrots in place of julienned to make the salad even more quickly.
Cumin-Glazed Ribs with Avocado-Pineapple Salsa
Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can be prepped in advance, it’s best to blend everything together just before serving for the most vividly green drinks.
Grilled Skirt Steak with Green Sriracha
Skirt steak is quick to grill and delicious with this herby, chile-inflected, Thai-inspired sauce.
Kitchen-Sink Soba Noodles
Susan Feniger calls this cold noodle salad "clean out the refrigerator soba": Tossed in a spicy citrus-soy dressing, the recipe is adaptable to whatever vegetables you happen to have in your crisper.
Moroccan Carrot Salad with Spicy Lemon Dressing
Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the North African chile paste, adds fiery heat.
Shrimp Cocktail with Singapore Hot Sauce
Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time. This sweet-and-spicy sauce was inspired by the ones Feniger sampled at street stalls throughout Singapore.