These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers.

The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking...

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, and she knows that meatballs are always an easy sell.

A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way.

This is what the Greeks mean by grilled cheese: smoky on the outside, tender and salty within, but not a sandwich.

Just when the crowd thinks you’re done with the grill, surprise them with this; the romaine’s leaves char slightly but stay fresh and crisp.

The heat of horseradish plays up the turnips’ and potatoes’ earthy qualities, and a topping of toasted bread crumbs lends a delightful crunch.

A traditional Easter dinner takes on an appealing drawl.

Corn bread gets fancy in dainty individual portions—and the flecks of red add more than just cosmetic flair.

Finished with a squeeze of lime and served with wedges of warm corn bread, this soup makes a satisfying weeknight meal.