Bulgur with Zucchini and Herbs

A side dish that’s not to be thrown aside. (By Aida Mollenkamp)

Pollo alla Valdostana

Chicken cutlets, prosciutto, and fontina cheese in a white wine sauce. (By Aida Mollenkamp)

Cornbread and Oyster Stuffing

So good, it stands on its own. (By Charlie Palmer)

Kamut with Mushrooms and Blue Cheese

All that’s missing is the steak. (By Kate Ramos)

Baked Quinoa Adobado

Jalapeño and chipotle peppers make for a spicy side dish. (By Amy Wisniewski)

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ceviche meets shrimp tail. (By Kate Ramos)

Pickled Jalapeños

Pick a peck of pickled peppers. (By Kate Ramos)

Melon Salad with Sweet Wine and Lemon

Farmers' markets overflow with a variety of sweet, flavorful melons in the summer— seek out the season’s sweetest for this refreshing take on fruit salad. (By Kate Ramos)

Wheat Berry Salad with Harissa and Pistachios

North African influence makes for complex flavor. (By Amy Wisniewski)

Marinated Purple Potatoes

An eye-catching potato salad for your next picnic. (By Susan Curtis and Nicole Curtis Ammerman)

Chicken Parmesan

The dish that defines Italian American food. (By Kate Ramos)

Salade Lyonnaisey

A variation on the traditional French frisée salad. (By Aida Mollenkamp)

Popped Amaranth Granola

This sweet, nutty cereal goes great with yogurt or can just be eaten by the handful. (By Kate Ramos)

Vanilla Malt Frosting

Classic frosting with a kick of malt. (By Aida Mollenkamp)

Groats and Bell Pepper Scramble

Counteract cholesterol by sneaking groats into your morning eggs. (By Amy Wisniewski)