Serves 4

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...

Top Chef finalist Sarah Grueneberg cooks parboiled spaghetti right in the tomato sauce so it becomes infused with fla...

Adding ricotta to a quick mix of ground lamb and fennel creates moist, delicious meatballs Slideshow: More Meatballs...

A homemade lamb-and-fennel sausage, made with store-bought ground lamb, gets browned in a pan and served over fragran...

This chunky tuna salad—inspired by a traditional sauce from Livorno, Italy, of tomatoes, olives and capers—makes a ve...

These light, bite-size matzoh balls have a delicious Italian spin—they’re made with ricotta and Parmigian...

Mario Batali’s seafood salad combines white beans and chunks of crab with a lively mint oil. The chef frequently make...

When he hosts dinners, Mario Batali often makes braised dishes. “I can leave the kitchen and talk to my guests,” says...

Michael Solomonov flavors the warm potato-and-egg salad here with a red wine vinaigrette, then spices it with za’atar...

At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat in...

This rustic salad, made with toasted bread tossed in a rich Champagne-vinegar dressing, is meant to be a bed on which...

This easy vegetable side dish makes use of precooked artichokes, which are sold Cryovaced at many supermarkets. Slid...

Kyle Bailey makes these cheese-stuffed “Juicy Lucy” burgers with a custom blend of ground rib eye steak and pork fatb...

This great hash combines golden mushrooms with toasty rye bread and sausage. It’s excellent with a dash of hot sauce....

Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substan...

Cooking pieces of lamb shoulder in a superhot cast-iron skillet makes them wonderfully browned and tender. Slideshow...

Most Chinese-takeout sweet-and-sour sauces are bright red, gluey and sugary. Grace Parisi’s version is light as well ...

Grace Parisi uses packaged biscuit dough and thick-cut smoky bacon to reconfigure the classic pork-filled street foo...

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spi...

These Vietnamese-inspired sandwiches are a clever and tasty way to use leftover beef stew.Slideshow: Best Sandwiches ...