Vegetarian

Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Chef David Chang’s buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

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.

“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor

This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.

This recipe will convince you that a savory breakfast can be a wonderful thing.

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

For those who love savory snacks. A sprinkling of torn basil wouldn’t hurt, either.

Loaded with oats and bananas, this is a great treat to have on hand after soccer or baseball practice.

You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

It’s simple, sweet, and gets better as it sits.

Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!

“Coating sweet grilled corn with miso butter brings nutty flavor to a classic.” –Brad Leone, test kitchen manager

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

The best blue cheese for this is salty but creamy, not too sharp or funky.

This peach jam recipe makes enough to give a few jars away as gifts, or you could easily halve it.

The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

Waste not, watermelon lovers: This Southern pickle deserves a spot in your fridge. It's great alongside grilled pork chops, but we'd happily snack on it right out of the jar.

Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead.