Author: Jeanne Thiel Kelley
Author: Melissa Roberts
Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.
Author: Lillian Chou
Author: Eric Ripert
Author: Rick Stein
Author: Melissa McClure
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Author: Dr. John McDougall
A minty spice rub perfumes these succulent lamb chops with tons of flavor.
Author: Anissa Helou
Author: Katy Sparks
Author: Nancy Oakes
Author: Scott Peacock
Author: Christine Hanna
Author: Ian Knauer
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.
Author: Sami Tamimi
Author: David Burke
Author: Sheila Lukins
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't call it avocado toast!
Author: Andy Baraghani
Don't fret if you can't find turbot. Look out for other flatfish such as Dover sole or flounder.
Author: Ignacio Mattos
Author: Francine Segan
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Author: Veronica Chambers
Author: Suzanne Goin
Author: Steven Raichlen
Author: Ron R. Sabado
Author: Michael Ruhlman