Jeanne Thiel Kelley

Serve up summertime by the slice with this classic peach pie recipe.

Wild blueberries are small and flavorful, and the little bit of almond in the topping of this blueberry pie amps up their flavor even more.

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico, is a particularly delicious example of this trend. The only problem? Traditional mole usually requires a pantry's worth of ingredients and an entire day in the kitchen. Here, we’ve streamlined the ingredient list—and figured out how to make an incredible sauce in a couple of hours. But this simplified version doesn't skimp on flavor. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce. Stir in some cooked, shredded chicken and you've got a whole new go-to chili.

Schnitzel is the German word for "cutlet" and most often describes a dish of breaded, fried meat. In this version, crispy, quick-cooking chicken cutlets are paired with a sweet-tart salad.

Tartines are essentially French open-face sandwiches. In this nibble, crunchy toasts are topped with roasted Spanish piquillo peppers and rich, savory sardines. A few drops of spicy sriracha sauce give this sophisticated starter a bit of heat.

This simple tart has a creamy filling and an easy press-in crust.

A delicious winter salad that would also be great alongside pork chops.

Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.

For best results, be sure to use artisanal sourdough bread.

Two quintessential autumn ingredients—sage and cider—flavor this turkey-gravy combo.

Farro is a nutty-flavored grain that's popular in Tuscany. It's not as heavy as some other whole grains, but it's still packed with protein, fiber, magnesium, and vitamins A, B, C, and E. Here, it's the base for a satisfying summer salad.

One large steak serves six when it's topped with a light and tangy salsa-salad.

This velvety soup has no cream except for the little bit of sour cream that's spooned on top. It's perfect for summer entertaining: All of the components can be prepared a day ahead.

Fresh, peppery greens add important vitamins and phytochemicals to a crisp homemade pizza. Pizza dough can be found at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Italian delis.

The herbes de Provence blend is even better when it's made from fresh herbs. Here, it creates an elegant pairing for a colorful mix of summer vegetables and halibut.

Fresh, in-shell black-eyed peas have a nutty flavor and cook quickly. You'll find them at farmers' markets in late summer. You can also buy shelled ones in the produce section of many supermarkets and from melissas.com. Flat green beans known as Romano (or Roma) beans are also found at farmers' markets. If you can't get them, string beans are a fine substitute.

Chiles rellenos are just as good grilled as they are battered and fried. They're easier to make that way, too.