Christina Holmes

Kabocha squash is made for purées.

Other stone fruit, such as peaches, nectarines, or apricots, would also be compatible in this sweet-sour-spicy relish.

When you put an egg on eggplant, you get a veg main course.

Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Meaty and flakeable, these fillets don't mind being tossed.

Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.

A briny, spicy salsa brightens up simple fish dishes, such as Broiled Salmon Steaks (click for recipe)

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.

Looking for something quick, healthy, and vegetarian? Cue this soy-and-ginger-marinated tofu—no cooking required!

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”

Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.

Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.