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Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

Try this take on a classic Sicilian side with fish or grilled pork.

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.

I live in New York, where Greek salads are a reliable diner staple. I love the combination of briny Kalamata olives and salty feta cheese mixed with crisp romaine lettuce and refreshing cucumbers. This somewhat deconstructed, twenty-first century version applies the "warm goat cheese salad" method to a Greek salad, coating fresh feta slices in egg wash and quinoa and then pan-frying. The result is incredibly delicious—and as good as it looks in the picture!

The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

Choose the best-quality fish for this simple ceviche.

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.