Andy Baraghani

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Our homage to lahmacun, the Middle Eastern flatbread.

Sweet, roasted cherry tomatoes get blitzed into the sauce as well as tossed with spaghetti for this deeply flavored pasta dinner.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Because would it really be a barbecue without grilled corn?

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

This clever pour-over dessert proves that, yes, it will affogato.

Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.

Try this delicious variation on the traditional vanilla-and-espresso dessert.

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

This simplified version of the traditional Jamaican dish may not be authentic, but it will not disappoint.