Lunch

This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”