Cheesy Grits with Poached Eggs, Greens, and Bacon

Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

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.

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

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

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

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.

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