Inspired by the acclaimed burger served at New York City’s Five Napkin Burger, this is the Daddy of all burgers: rich and meaty with toppings that enhance, not distract from, the burger itself. You may never eat a burger without meltingly tender caramelized onion, sharp, nutty Asiago and this herbaceous creamy sauce again.

Make this meatloaf for dinner—and have enough leftover to turn it into kid-pleasing, lunch-box perfect meatloaf sliders. Cut cold leftover meatloaf into 3/4-inch thick slices, cut each slice in half and serve on slider rolls with ketchup and a thin slice of cheddar cheese.

A colorful mélange of summer vegetables with a smoky acidic dressing that will complement many a meal.

The sweet and salty combination and mélange of textures make this unusually satisfying. We also love that it is full of nutrients and takes only minutes to make—what more could we want from a summertime salad?!

This crunchy salad is a heartier alternative to the usual leafy side dish. It’s a welcome addition to a casual gathering and holds up well on a buffet table.

There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy.

Pan roasting the corn intensifies its flavors and natural sugars. Cook all the vegetables just until they are more brightly colored and crisp-tender—that’s when their flavors will peak.

This makes a great grab-and-go breakfast or lunch—simply wrap it in foil and you’re off and running, nutritious meal in hand!

The beauty of this classic bistro salad is the way the poached egg yolk oozes over the greens, cloaking them with rich flavor. Lardons, the bits of chopped slab bacon, provide a salty, meaty contrast. If you can’t find slab bacon, substitute 8 slices of ordinary bacon.