Starters from the garden

Baba ganoush is the great smoky eggplant dip of the Middle Eastern table — made by charring whole eggplants directly over flame until the flesh collapses, then blending the smoky, silky interior with tahini, lemon, and garlic. The flavor is unmistakably smoky and complex in a way that no other cooking method achieves. It has become a staple at American tables for good reason, and it is one of the very best things you can do with peak-season eggplant.

This Spanish-American classic features plump shrimp cooked in a bubbling bath of olive oil, garlic, and smoked paprika until just pink and tender. The sauce — fruity, garlicky, and a little spicy — is meant to be sopped up with crusty bread. Ready in 15 minutes, this is one of the most satisfying quick seafood dishes you can make.

The classic crowd-pleasing dip loaded with tender artichoke hearts, wilted spinach, and three melted cheeses. Baked until bubbling and golden, it is perfect served warm with toasted bread, tortilla chips, or fresh vegetables for dipping.

The ultimate American party dip — creamy, cheesy, and irresistibly warm, packed with tender spinach and artichoke hearts and baked until golden and bubbly. Served with tortilla chips, toasted bread, or crackers, it disappears from the table every single time.

Crisp endive leaves filled with a creamy herbed goat cheese, topped with a drizzle of honey and chopped toasted pistachios. These elegant no-cook bites are ready in 15 minutes and are perfect for entertaining — the combination of bitter, creamy, sweet, and crunchy is irresistible.