Blue Cheese and Bacon Lettuce Boats

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

This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.

A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.

We reimagined pork dumplings as a filling for juicy stuffed tomatoes.

The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.

Two pantry sauces—hoisin and green tomatillo salsa—join forces to form a deliciously balanced sauce for udon noodles.