The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Author: Andy Baraghani
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Author: Anthony Marini
Steak kebabs, marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.
Author: Alice Liveing
This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to...
Author: Ramin Ganeshram
Author: Annisa Helou
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
We eat this salad-which is a great way to stretch a piece of beef-all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers...
Author: Kathy Brennan
Author: Alison Roman
Author: Joan Nathan
Author: Bruce Cost
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Author: Mary Baker
Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.
Author: Katherine Sacks
Author: Ruth A. Matson
A Greek Salad is a terrific accompaniment for kebabs.
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned...
Author: Anna Stockwell
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Amelia Saltsman
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Author: Samin Nosrat
Author: Amaryll Schwertner
Author: Andrea Albin
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani