The Bon Appétit Test Kitchen

Salting and pressing vegetables draws out moisture and makes them snappy. Sake and seasoned rice vinegar infuse these pickles with mild, cocktail-friendly flavors.

If you're looking for fresh hits of color and crunch for the buffet, here's your answer.

Roasting the onions and shallots takes this dip way out of the box.

Add Sherry vinegar right to the baking dish to turn the juices from the roasted vegetables into a simple, vibrant vinaigrette.

Bon Appétit Test Kitchen director Mary-Frances Heck learned this quick braise from her host mother while studying in Spain.

A simple shrimp salad is served in small dinner rolls in this fun (and easy) twist on the traditional New England lobster roll.

You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

Chile-infused honey is a great foil for the rich and salty flavors of this tart. Serve any leftover honey over biscuits or fried chicken.

We love the frilly edges of olive oil-fried eggs. Serve them over chickpeas for a vegetarian main.

This uncooked soup is quick to prepare but delivers deep, bright flavor. A range of toppings makes it even more visually appealing.

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

This simple sandwich's flavor is amped-up with a hit of fresh oregano.

Tomatoes take a bath in olive oil, then are finished with breadcrumbs.

This refreshing summer salsa gets some heat from serrano chile.

This oily fish gets a summery makeover in this tomato-heavy salad.

Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.

Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.

This crumble-topped pie stars the flavors of an Old Fashioned cocktail. Our secret weapon: jarred sour cherries (just think of all those cherries you won't have to pit!). We like Trader Joe's Dark Morello Cherries, but other brands work well, too.

This tangy cheese makes friends with sweet summer tomatoes.