Cannellini Bean Dip

This herb-tinged appetizer will convert bean-haters with each bite. (By Amy Wisniewski)

Watercress-Walnut Dip

A sophisticated starter. (By Kate Ramos)

Watermelon-Soju Cocktail

Refreshing and sweet, with a touch of ginger. (By Amy Wisniewski)

Wheat Berry Salad with Harissa and Pistachios

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

Heirloom Tomato–Basil Pasta with Olives and Feta

A fresh, simple pasta that requires minimum fuss but offers maximum flavor. (By Aida Mollenkamp)

Herbed Spätzle

Little dumplings that are a great accompaniment for saucy dishes. (By Regan Burns)

Mussels with Fennel, Lemon, and Belgian Ale

Slightly bitter Belgian ale combines nicely with the brininess of mussels. (By Aida Mollenkamp)

Cabbage and Carrot Herbed Slaw

No mayo, just tons of flavor. (By Aida Mollenkamp)

Whipped Feta Spread

Like a Greek salad made spreadable. (By Regan Burns)

Maple Ice Cream

Maple syrup is great for breakfast but better in a creamy dessert. (By Kate Ramos)

Middle Eastern Lamb Burgers

Moroccan kefta meets backyard barbecue. (By Regan Burns)

Green Bean Baby Food

Naturally sweet and high in vitamins, this bean purée makes it easy for baby to eat her veggies. (By Amy Wisniewski)

Broccoli Baby Food

If you can boil water, you can make baby food. (By Amy Wisniewski)

Red Lentil Hummus

Lentils lend earthiness to this basic hummus recipe. (By Amy Wisniewski)

Shrimp and Okra Gumbo with Tasso

A seafood and ham gumbo that’s thickened with okra. (By Mary Landry)