Raw

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It’s often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka, and you’ll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Combined with coconut milk, it’s the base for your next Thai curry.

I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

Avocado—for dessert?!? Well, it is a fruit, after all.

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

You’ll need some lollipop sticks for this recipe. We found some interesting yellow serving sticks that worked well at dinner, but if worse comes to worst you can use cocktail sticks.

These superfood-filled, protein-packed, chocolate-and-espresso–covered bites are perfect for a pre-workout boost or mid-day recharge.

A cooling and crunchy green version of the typical salsa.

Swap cauliflower “rice” for bulgur in the classic Middle Eastern salad for a totally grain-free lunch.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Don’t like dairy butter? Give this a try. You can use almost any nut, so get creative.

Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.