No-Cook

This looks and tastes like egg salad, even though it's made with tofu. Active time: 15 min Start to finish: 20 min

Active time: 15 min Start to finish: 20 min

Active time: 15 min Start to finish: 30 min

This old favorite is a delicious way to use up cold turkey.

Other top-quality blue cheeses-like Maytag, Danish or Roquefort-are fine replacements for the Stilton. And if arugula is unavailable, choose another slightly bitter salad green, such as curly endive, chicory or baby salad greens; spinach mixed with some watercress would also work quite well.

Oysters were very much a part of American life in Colonial days, and were cooked in every conceivable manner — boiled, scalloped or steamed; turned into pies and fritters; or, in the winter in Savannah, roasted over an open fire. Here they're presented on the half shell, with shallots, green onions and vinegar.

Great on its own or served alongside grilled fish, chicken or steak.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. We serve this salad with slices of bread or crackers.

We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself.

(Panzanella) In Tuscany, leftover bread is put to many uses: It stars in all kinds of recipes, from appetizers like crostini and fettunta (the Tuscan term for bruschetta) to soups like ribollita and pappa al pomodoro. Stale bread even appears in salads; this one is called panzanella, which comes from the word pantanella, meaning "little swamp." Although the name is unfortunate, it is appropriate: The chunks of bread are first soaked in water, then mixed with the rest of the salad, where they sop up the zesty vinaigrette. There are several versions of panzanella, but no matter how the salad is made, the bread should be a few days old and coarse in texture. Sometimes wheat bread is used, but the salad is better with white.

This recipe makes more dressing than you'll need. The remainder makes a great everyday dressing for any type of green salad, or a delicious dip for chicken wings or raw vegetables.

Add a splash of Angostura bitters, a flavoring found in the supermarket's liquor section, for an intriguing spicy note.

A sure-fire way to get the kids to eat their vegetables—and chips, of course.