Leafy Greens

This really simple, really beautiful stir-fry of earthy, bright green watercress is a "tumble of yum," in the words of food editor Maggie Ruggiero, who tested Reusing’s recipes.

Nuggets of sausage give a little meatball action to this hearty, no-fuss soup chock-full of healthy escarole and lentils.

The beer and cheese combo gets saucy, turning toast and fried eggs into a truly luxurious meal all about extras: extra-stout beer, extra-sharp Cheddar, and extra good.

Generous handfuls of parsley and mint leaves are left whole, to hold their own alongside sweet ruffles of Bibb and thin slices of cucumber.

Look for thin zucchini and yellow squash. The squash will have fewer seeds.

Be sure not to overcook the bacon. Seven minutes is just right.

Dried guajillo chiles and New Mexico chiles can be found in some supermarkets and at specialty foods stores and Latin markets.

Simple and sophisticated.

Who says main dishes have to be conventional? Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella. An aromatic anchovy vinaigrette ties it all together.

The stems of Swiss chard get short shrift way too often; when they're beautiful rainbow chard, they deserve a dish all their own. Blanched to remove toughness, then grilled—yes, we like our chard charred—their earthiness is a natural complement to meaty fava beans.

Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.

In North Carolina, the coleslaw is tangy and not too sweet, with no mayonnaise in sight.

Spain's famous piquillo peppers add a sweet-spicy edge to the aioli. Idiazábal, a smoky sheep's-milk cheese from the Basque region, is great with the portobellos. If you can't find Idiazábal, substitute smoked Gouda.

Satay is an Indonesian-style kebab served with a spicy peanut sauce. Here, we've amped up the sauce's flavor with some sweet peach nectar.

Chicken's dark meat is great for grilling because it stays very moist and really soaks up the flavors of a marinade—in this case, an Asian-inspired blend that balances sweet and savory. The addition of meaty mushrooms and bright green baby bok choy makes this a one-dish dinner you can take straight from grill to picnic table.

This finely chopped slaw has just the right balance of sweet and tart. It goes on top of the pulled pork, not alongside it.

We were bowled over by Miraglia Eriquez's mother's method for grilled breaded chops—it truly combines the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke. Meanwhile, the meat inside couldn't be juicier. A light, peppery salad gives the chops a freshness that tastes just right at a cookout.

To be safe, we boil the egg for 1 minutes rather than use it raw.

Even when you're eating alone, succulent, sliced Americana can be yours any night of the week—enhanced by a flavorful blue-cheese riff on creamed spinach.