Leafy Greens

These roll-ups are great for school and burst with tuna and veggies. If your child likes wasabi's heat, add an extra 1/4 teaspoon to the tuna mixture.

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

Soundtrack: "Sankofa" by Hypnotic Brass Ensemble and Tony Allen from Allen Chop Up and "Sankofa" by Cassandra Wilson from Blue Light 'Til Dawn This recipe was the seed of Vegan Soul Kitchen... a brand new classic, if you will, dedicated to my home city in the mid-South—Memphis, Tennessee.

Editor's Note: This recipe originally accompanied a story on Mother's Day. For the complete story and more of Jamie and Bobby Deen's recipes, click here. When Tabasco started making chipotle hot pepper sauce, we started using it to spike up our regular recipe for collards. It's a match made in heaven.

Springtime in Tuscany means eating young green fava beans with salty, nutty crumbles of Pecorino Toscano—a firm sheep's-milk cheese. That favorite snack was a jumping-off point for these savory little toasts. Fresh arugula, both puréed and roughly chopped, punctuates the spread with spice and texture. If you can't get your hands on fresh fava beans, frozen edamame work well, too.

Full of garden vegetables and pasta, this soup relies on a bright basil-and-parsley-based sauce (the pistou) for a last-minute explosion of herbal flavor.

Radicchio is a type of chicory with an alluring bittersweet flavor. The variety called Treviso, so named for its growing region in Italy, has tapering, wine-colored leaves. Its charm increases exponentially when it's cooked—in this case, broiled—and tossed with a sweet balsamic dressing. Fresh basil and a dollop of creamy ricotta round everything out.

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla. Instead of a buttery (and calorie-laden) dough, this attractive reimagined tart has a crispy pita bread "crust" topped with arugula and slices of seared wasabi-marinated tuna steak. A tomato stuffed with bok choy, celery, and carrots completes the pretty picture and rounds out the nutritional profile of the meal, adding tons of vitamins, plus filling and heart-healthy fiber.

Remember those sun-dried tomatoes lurking in the back of your refrigerator? Their punch gives pasta an instant boost.

We're not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory. Here, it’s baked into a puffy, cheesy base for poached eggs and a salad.

For a bold no-cook dinner, pick up a rotisserie chicken, chop some vegetables, and toss everything with a pantry-friendly dressing that evokes the spicy peanut dipping sauce served with the Southeast Asian meat skewers called saté.

This stir-fry is staggeringly simple. A drizzle of sesame oil gives a nutty-toasty boost to thinly sliced bok choy and cabbage.

Flank steak is flavorful and juicy when completely unadorned, but it gets added personality from bitter greens, grilled onion, and a lively vinaigrette.

Try as we might, we couldn't find a substitute for mac and cheese—and we certainly weren't going to leave it off the list. This is the dish that will still be appearing on American tables hundreds of years from now. But mac and cheese in 2009 certainly doesn't look—or taste—the same as it did back in the day. The casserole keeps reflecting our changing tastes. We've seen versions made with every kind of pasta, lighter variations packed with veggies, and super-luxe options redolent of truffle oil. To make mac and cheese truly your own, get creative with the cheese. Here, we use a combination of two of the Netherlands' best-known cheeses: Gouda and Edam.

Before a revolution breaks out, we want to assure you that we still think real fried chicken—soaked in buttermilk and fried in peanut oil until it’s crispy—is the gold standard. But there's no denying that in the past 20 years two factors have had a huge influence on how we cook: speed and healthfulness. Oven-baked chicken satisfies on both counts, offering a crispy, tasty coating and moist meat with less fat and fewer calories. Plus, it's quick enough to make on a Tuesday night. Add a light, bright arugula salad and you’ve got dinner.

Most chefs don't focus on salads. Maybe that's how "chef’s salad" came to mean a pile of iceberg lettuce topped with bits of cheese, strips of cold cuts, and wedges of hard-boiled eggs. But with all the fantastic American cheeses and locally produced charcuterie available today, it's time to put the "chef" back in the chef's salad. It doesn't take long to arrange the meats and cheeses atop a bed of interesting greens, then whip up our quince dressing, drizzle—and dine.

This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.