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This shows how well green beans play with other vegetables.

Be sure to buy four extra cups of spinach if you plan to make the frittata.

Gina: This colorful salad is one of my go-to recipes when I need something to satisfy a crowd, whether at a church potluck supper or a backyard barbecue. The champagne vinaigrette gives the beans a fresh, zippy flavor. For the best results, add the fresh beans to the salad just before serving, so they do not discolor.

Here's a more contemporary take on potato salad: Two kinds of potatoes give it eye appeal and a richer flavor. Tossing the potatoes with arugula and bacon adds a peppery crunch and plenty of smoky goodness (and you know how we feel about the smoke!)—and practically makes this salad a meal. Because sweet potatoes are so dense, and they take a few minutes longer to cook than regular potatoes, we cook them separately. This salad doubles easily for a party, and goes great with barbecued brisket or grilled sausages.

Turn day-old bread into a masterpiece. This salad delivers all the vitamin C you need daily.

Use the oil from the artichokes, because it is flavorful and adds punch.

Buy the freshest seasonal vegetables for this pasta. A trip to your local farmers’ market might be in order.

Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don’t have Manchego, you can substitute cheddar, Monterey Jack, or Gouda.

This wonderful slaw is a great twist on classic cole slaw. If you like your slaw crunchier, make it just before the party.

This can be a great dish all year round, if you choose the best fruits available. The addition of mint adds a bright, refreshing flavor to the sweetness of the fruit.

The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Restaurants serve it as a mezze, and it is sold in the streets. Vendors put the beans in large, round, narrow-necked vessels, which they bury through the night in the dying embers of the public baths. Ful medames is pre-Ottoman and pre-Islamic. It is probably as old as the Pharaohs. According to an Arab saying: “Beans have satisfied even the Pharaohs.” Egyptians gleefully tell you that the little brown beans have been found in pharaonic tombs and have been made to germinate. There are fields of them, and promotional explanations on fake papyrus by the Ministry of Agriculture. Of course, they could have been put there by tomb robbers. There are many types of dried fava beans—small, middle-sized, and large, all of which can be used—and there are very good-quality canned ones. Most expatriates are happy with canned ones, which they improve on with flavorings and trimmings. These need to be turned into a pan with their juice and cooked for 15 minutes.

Make this salad for lunch but serve it hot at dinner first. To give kids extra protein at lunch, add 1/2 cup finely chopped cold cooked chicken and round it out with a small whole-wheat roll and an apple.

You can ease the kids into fall (and school) with this Cuban-inspired salad made with sweet late summer corn and protein-packed black beans. To make it even more of a main dish, toss in some shredded cooked chicken, thinly sliced and cut-up grilled steak, or barbecued pork or shrimp. Add a few bits of fresh basil or baby spinach just before packing.

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.

This unusual slaw is a delicious accompaniment to any Mexican- or Southwestern-style entrée.

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.

We have found that bacon gives the corn a nice smoky flavor, but it doesn't get brown and crispy. You can either eat it with the corn or peel it off.

Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.

Tuscans are commonly known as mangiafagioli, or bean eaters, and when you simmer cannellini beans on top of the stove and then finish them in the oven with a fresh tomato ragù, you'll understand why. The dish is saucy and comforting—have plenty of good bread on hand—with welcome bursts of acidity from the extra tomatoes scattered on top of the casserole. Grape tomatoes tend to have a sweeter, more concentrated flavor than cherry tomatoes.

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing. Food editor Kay Chun, who developed the recipe, prefers to use vegetable oil for its light, neutral flavor, which allows the garlic and the deep savor of anchovies to shine. Tossing the salad right before serving ensures that it retains its crunch.