Parmesan

You can cut and butter the bread well in advance, but don't bake it till guests arrive.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it's also hearty and satisfying enough to double as dinner.

This dish comes together fast for a simple weeknight meal, and it's also elegant enough to serve to any important guest.

"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.

There are two hits of chile in this dish. It's used early on to infuse the oil, where it mellows. The sprinkle added at the end is more "precocious," says Krajeck. "It's not in every bite, but when it hits you, it makes a big impact."

At farmers' markets, look for Golden Bantam or Silver Queen varieties of corn, which are less sugary than some of the supersweet hybrids.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

I began making frittatas regularly when our family transitioned from the pancakes-or-waffles-every-weekend phase into more "grown-up" breakfasts. As in much of my cooking, I believe I first learned to make a frittata from Julia Child, in one of her books or her television shows. You can whip up a frittata for any meal: for a weekend breakfast, or with a green salad for lunch, or supper. The frizzled leeks are inspired by a dish served at Union Square Cafe in its early years. It was the first time I saw the word "frizzled." "Fun word," I thought, and asked Danny Meyer where it came from. "My grandmother. Louise Meyer used to serve mashed potatoes with fried onions on top," he said. "When we opened Union Square Cafe in 1985, we substituted rutabaga for the potatoes, and leeks for the onions. That became our 'Mashed Turnips with Frizzled Leeks.' To avoid using the word 'fried,' I landed upon 'frizzled.' After that, frizzled leeks found their way onto everything from mashed potatoes to scallops, an omelet, red snapper, and just about everything except for ice cream." If you don't have leeks, then thinly sliced onions, pan-roasted asparagus tips, crisped bacon all work fine. Concerning culinary substitution, I think of the Russian proverb that my grandpa Jan would trot out about many things in life: "If no fish, then lobster will do." Apparently, lobster prices under the czar were less steep than they are in present-day America, but I took his point. As I noted earlier, Parmesan cheese has a lot of umami, which contributes to the high FPC of this recipe, especially when I top the finished frittata with some cherry tomatoes charred at high heat and pepped up with crushed red-pepper flakes.

Fettuccine Alfredo, with its ribbons of pasta coasted in a luxurious cheese sauce, is the very definition of decadent comfort. This recipe is all that—redefined. Zucchini ribbons mingle harmoniously with the noodles, allowing a big serving, healthfully. The sauce is made creamy with thickened milk but kept full flavored with plenty of real, fresh grated cheese.

Though modern spins on this recipe classic often contain anchovies or anchovy paste, the original did not. Its delicate anchovy flavor came from Worcestershire sauce. To ensure that things move smoothly, have all ingredients measured and ready to go at the outset.

Traditional Caesar dressing can pack 17 grams of fat in a measly 2 tablespoons. We did much better by making light mayo, not oil, the primary ingredient.

"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor

With tongue in cheek, I call this chicken "unfried." That's because I am well known for fried chicken, which may be the crown jewel of southern cooking but is a dish I avoid these days. I like unfried chicken just as much. The chicken is soaked in tangy buttermilk and then coated with flavorful breading, just like fried chicken. The difference is that it's baked. This dish was on the menu at LYFE Kitchen. I first prepared it when Oprah's movie Beloved opened. One of the many lessons I learned from Oprah is to offer people a choice at meals, and one of those choices should be a healthy one. To this day I honor that lesson in my home and my restaurants.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

If you have a mandoline with a julienne attachment or julienne peeler, use it here. For the best texture, stop cooking before the squash goes limp.

A stunning, veggie-packed bowl of spring goodness.

Add the prosciutto at the last minute to preserve the pretty pink color.

Using chicken thighs instead of breasts ensures juicy cutlets.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.