Cheese

"Acid and texture are the most important things," says chef Eli Kulp. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

The intensely flavored soffrito is the foundation of this rich pasta; double the ingredients and freeze half for next time.

Does Bloomfield's roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

In search of a classic tuna melt? This is the best we've tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.

Use store-bought meringues and skip the first step, if you prefer.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

The best blue cheese for this is salty but creamy, not too sharp or funky.

Use very ripe—even overripe—tomatoes; they'll give up even more juice.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

The flesh immediately surrounding the seeds is the most succulent part of any melon; if you haven't tried eating the crunchy seeds before, hold on to your hat.

Cooked summer squash can be mushy. Solution: Eat it raw. If you can't find buckwheat groats, use chopped toasted almonds instead.

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached. Wrap them loosely in damp paper towels and tuck them into a zip-top bag; they'll keep this way in the fridge for a few days. Or bypass the storage completely and turn them into a predinner bite as soon as you get home.—Alison Roman

This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.

Grilling the tomatoes concentrates their flavor slightly while still leaving them fresh enough to make a light, juicy sauce. Studded with cubes of fresh mozzarella, this dish is a summery crowd-pleaser.