Basic/Easy

"My mother used to make this," says Joanne Chang. "I learned to re-create it in college, far away from an...

This granola recipe from Jessamyn Waldman's mother is more nutty than sweet. Says Waldman, "I love it because I'm not...

Scampi refers to shrimp that are split, brushed with garlicky butter and broiled. The recipe here calls for flavoring...

The Good News Mushrooms are packed with minerals like selenium that have been shown to guard against some cancers. He...

"My grandpa always used to make pimento cheese for me with sharp cheddar, or even Velveeta," says Katie Lee a...

Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-cour...

"This dish is so simple, even my granddaughter Margherita can make it," Rosita Missoni says. The recipe also ...

Melissa Rubel Jacobson uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise...

Kimchi, the Korean pickled cabbage, is salty, spicy and pungent. Marcia Kiesel uses it to create a quick, easy and te...

"This is the tomato salad I make almost every day," Andreas Viestad says. Since he always uses different varieties of...

Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.

Only slightly more involved than Andreas Viestad's supersimple tomato salad, this version is inspired by Middle E...

Plus: Perfect 5-Minute Salad Dressings

"I add lemon confit to so many dishes—from broiled fish to pork and beans," says Eric Ripert of New York City's Le Be...