Incredibly rich and flavorful, skirt steak is ideal for this particular salad, but you can also use any other type of steak.

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

These polenta “fries” are golden and crisp, a fine contrast to the creamy interior.

Basil pesto has a strong floral quality—this one, made of pecans and arugula, is richer, with a peppery bite. Prepare an extra batch to use as a spread on turkey sandwiches....

One of the things we love about pesto is its versatility: Peas can take on basil’s traditional role without missing a beat.

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

Here, tender, whisper-thin crêpes, made with matzo meal from instead of flour, are folded around a creamy filling of mushrooms, onion, and chives.

Tortilla soup is all about contrasting textures, but its real success hinges on a fabulous broth.