This dish was a favorite of my mother's when she was a child, but as the recipe was not written down, she recreated it based on her taste memory.

An easy, no-bake version of rice pudding using basic pantry ingredients. Creamy and mildly sweet, it’s a great last-minute dessert or snack for both kids and adults.

This recipe uses classic technique, yet, is really simple. I find this recipe to be old school Flemish/Belgian and borderline Dutch. The first time I made it years ago I had my doubts about the lettuce addition but they quickly dissolved into bliss.

Savory pork chops served alongside or over rice flavored with sweet apricots. A delicious balance of sweet and savory, this dish is ideal for special dinners or weeknight meals.

A simple casserole of chicken and rice, baked together with seasonings and broth. Named for its creator, it’s comfort food at its best—hearty, wholesome, and easy to love.

A one-pan meal of ground beef cooked with rice, tomatoes, and bold spices. It’s budget-friendly, filling, and quick—perfect for family dinners with a Spanish flair.

A sweet-tart-spicy-crisp salad, with our new favorite vegetable.

I literally jumped for joy when I found fresh, organic summer corn on the cob at the farmer's market this week. I bought 4 ears, not sure what I'd do with them. Then I grabbed some peppers and smoked trout and the wheels began to turn... —Sara

This is, or should be, a staple of grown-up summer vacation. It's a great way to make use of super-freshness: fish, tomatoes, and watermelon, especially. It's light and refreshing, and it keeps remarkably well in the fridge for a day or two.

Refreshing and light, this salad exposes the most exquisite taste and texture of the octopus due to its freshness and the few accompanying ingredients.

I am not a big fan of Garrison Keillor but last year I read a rant he wrote about potato salad. The gist of which is if you have to buy your potato salad for the family reunion or fourth of July cookout you might be better of not taking anything.

Being a Jersey girl, this salad showcases two of my favorite local ingredients, corn and tomatoes. This salad is best at the peak of summer when corn is most sweet, fresh, and juicy. Its light, crisp flavor makes a delicious side dish when served with grilled meats, or it can also stand alone as a light lunch. —Jen Balletto

To our minds the most masterful use of stale bread occurs in Italian cuisine, where a few leftover slices are the basis for a most heavenly salad with fresh summer tomatoes, cucumbers, and basil.

Broccoli-nut salad is a Southern potluck staple. Raw broccoli florets are combined with grated carrots, diced red onions, and candied walnuts then tossed with a slightly tangy and sweet dressing. Some folks add bacon bits, others add dried cranberries or raisins, and then there are those that mix in salted peanuts, but we like ours with candied walnuts.

This is a cheat's spring meal in that two of the three main ingredients (peas and breadcrumbs) are frozen... but when the peas pop in your mouth with the fresh lemon and mint and you mix the creamy burrata with the crispy breadcrumbs, I promise it'll satisfy all your spring cravings.

Why just chop up summer fruit when you can shave it into gorgeous ribbons? —Scheherezade Daftary