Easy

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman

"This twist on a Snakebite and Black cocktail uses raspberry lambic instead of hard cider." —Dawn Perry, senior food editor

"Tastes like a boozy Orangina; I could drink 'em all day long." —Claire Saffitz, assistant food editor

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

If using presliced meat, be sure to cook it all the way through.

Swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Make sure to buy whole squid; precut rings will slip through your grill grate.