Deborah Wallace

Stale bread? Itsoaks up a tangy vinaigrette in this interpretation of an Italian classic from the Barefoot Contessa herself. You're welcome.

Inspired by Mexican street fare, this corn on the cob tempers smoky chipotle with the tang of lime and the sweetness of butter.

Tomato and peach panzanella may sound unlikely but it'll knock your socks off. If you're not wearing socks this time of year, then it'll knock your flip-flops off. Guaranteed.

Beans and rice is a staple dish in many cultures. But it’s something sorta special in Cuba. Words can't quite do it justice, actually.

Delicate, creamy, comforting, and surprisingly easy to make. In other words, risotto perfection.

Chewy and nutty and salty and subtly sweet and guaranteed to be a little more exotic than any other cookie you've ever had. Also gluten-free as well as dairy-free and egg-free and, yes, paleo-friendly.

So satisfyingly subtle and sweet and smoky and spicy, it’ll forever banish canned Campbell’s tomato soup from your thoughts.

If you weren't fortunate enough to have this breakfast staple made for you in your formative years, you have some lost time to make up for.