Romaine

Great on its own or served alongside grilled fish, chicken or steak.

This recipe makes more dressing than you'll need. The remainder makes a great everyday dressing for any type of green salad, or a delicious dip for chicken wings or raw vegetables.

Serve with potato chips, a heap of tangy coleslaw, and some sweet gherkins. Finish with strawberry ice cream and chocolate cookies. By the way, the filling for these quick sandwiches is delicious on toasted English muffins for breakfast.

Chipotle hot sauce and queso fresco can be found at Latin American markets and at many supermarkets.

Active time: 45 min Start to finish: 45 min We created this recipe using Louis P. De Gouy's article on green salad and agree with the quote he includes from Fred Allen: "A salad should be dressed like Dorothy Lamour — adequate but lightly."

Can be prepared in 45 minutes or less but requires additional unattended time.

You've never seen these on the menu at your local fast-food Mexican restaurant, and you probably never will. One of the joys of cooking is that leftovers can be used to create better meals than most people get when they eat out. These tacos are remarkably simple to make. Just put the various ingredients in their own serving containers on the table and let everyone serve themselves.

Serve the roast beef and the mayonnaise on their own, or put assorted breads alongside so that guests can make little sandwiches.

Can be prepared in 45 minutes of less.

Can be prepared in 45 minutes or less.

This innovative take on the classic features an intensely flavored olive and raisin tapenade that is also great teamed with breadsticks or spread onto bruschetta. Crispy egg-bread croutons are also a nice addition

Active time: 10 min Start to finish: 40 min

Over the Fourth of July weekend in 1924, a group of unexpected guests arrived at Caesar’s Palace restaurant in Tijuana, Mexico. Running low on food, the owner, Caesar Cardini, threw together a salad with ingredients he had on hand. He made a thick dressing with a coddled egg, garlic-flavored oil, lemon juice, grated cheese and Worcestershire, which added a taste of anchovy. This dip has all the flavors of that first Caesar salad, and romaine lettuce and fresh veggies are nice “dippers.”

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.