Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
This briny mix of cauliflower and olives is a refreshing starter salad.
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
When making these appetizers, use the thinnest-cut smoked salmon you can find; you should almost be able to see through it.
This Middle Eastern winter salad has a creamy, nutty taste and a delicious bite of onions, flavored with sumac and lemon.
This crab dish comes from Tampico, a prosperous port city on the Gulf of Mexico in the Mexican state of Tamaulipas.
SAVEUR contributing writer Sarah Lydon invented this unique pâté while visiting Nantucket with her family.
An exotic blend of spices, nuts, and tomato makes this dip something special.
A delicious and easy appetizer sure to please your holiday guests.
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
A diverse mix of flavors inspires a deliciously tender lobster dish.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.