Serves 6

Chef Justin Cogley of Aubergine in Carmel, CA adds barley to this lovely, delicate, spring-like soup, which makes it ...

Alex Stupak believes that his style of modern Mexican food is the result of reverse colonization. "It's what happens ...

This unconventional yet incredibly delicious pasta gets a spicy kick from sweet and smoky Calabrian chiles and sliced...

Barbara Lynch’s rustic pasta is very adaptable to whatever summer vegetables are at their peak. Here she uses tomatoe...

This play on the classic sandwich by Grant Achatz features neither peanut butter nor jelly but tastes just like the f...

The trick to Nancy Silverton’s kale salad is layering the ingredients, so there’s something delicious in every bite. ...

This salad from Nancy Oakes is both hearty and light, combining big flavors (beets, arugula, goat cheese) in a bracin...

The rich and luscious sesame sauce is key to these quick Middle Eastern–flavored lettuce cups. Slideshow: Turkish Re...

Sweet roasted sunchokes are the focus in Matthew Gaudet's salad. He pairs them with an unusual apple-sunflower-seed r...

Though he's known as the "prince of pork," chef Jason Vincent knows his way around a salad. His sugar-crusted waterme...

This riff on pasta with clams features strips of sweet roasted pepper, toasted walnuts and fresh herbs along with Mid...

Chilled leftover steak is perfect in these light, vegetable-packed, easy to make rolls. Slideshow: More 3-Step Summe...

These delicious summery fruit crumbles are served in individual cast-iron dishes and topped with a crisp, buttery str...

Quick-pickling butternut squash in cider vinegar, sugar and salt makes it really tangy and crunchy. Gabriel Rucker to...

Michael Symon’s version of creamed corn gets a little tang from sour cream and a bright kick from lime zest. Slidesh...