Quick

If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.

We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.

Chef Einat Admony’s keys to getting kids to eat yogurt: Make it bright red and thicker than ice cream.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

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

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

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.

Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor

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

5 easy weeknight dinners to make for the rest of the summer

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

What’s better than cheese and crackers for lunch? Salami, too! Use whatever hard cheese and cured meats you prefer.

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

Keep a batch of tuna salad in the fridge to use in a DIY toaster-oven snack.

Use a frozen whole grain waffle, or freeze leftover homemade waffles between sheets of waxed paper.

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

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

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.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

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