Bon Appétit

This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.

The pasta is extra flavorful because it's cooked in the herb broth. Serve with warm rustic bread.

This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.

Fresh ricotta cheese (available at some supermarkets and at Italian markets) and good-quality olive oil are the keys to this great salty-sweet dish.

Serve this cold or at room temperature—perfect for a picnic or barbecue.

This type of chopped salad was once common breakfast fare in Israel.

Bruschetta becomes a main course when it's topped with roasted fish.

You can find crisp, delicate pea shoots in the spring at farmers' markets, Asian markets, and some specialty foods stores.

In this new take on the Caesar, fried eggs top the salad, and fish sauce replaces the usual anchovy fillets.

How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.

Asian flavors add some heat to the classic French dish moules marinières.

Thick slices of pancetta are cubed and fried for the tastiest croutons ever.

A clever, deconstructed BLT: Bread coats chicken in the form of breadcrumbs,bacon is cooked with lettuce and tomato for a simple side, and a dollop of seasoned mayonnaise acts as a sauce.

Bulgogi—beef marinated in soy sauce,sesame oil, and other seasonings—is a popular Korean dish. Here, we've subbed in salmon for the sirloin.

Serve with purchased guacamole.

Even lovelier atop coarsely torn escarole.

This refreshing soup makes a great first course for a summer dinner party.