Linda McElroy, Recipe Tester

An incomparably more elegant (and, we dare say, delicate) version of the classic iceberg wedge salad that’s almost too pretty to eat.

So exquisite it makes folks say “This recipe is a 10.” and “Perfect.” and “Gloriously smooth.” and “Very rich.” Blackberries, lime, and cream, and not much else.

Tart rhubarb collides with sweet blueberries to create some serious summer pie envy among strawberry rhubarb loyalists.

A classic that’s loved by nearly everybody. A chewy center and delicate flavor of vanilla give them an appeal beyond your everyday oatmeal biscuits. Perfect for sharing, too.

This small-batch refrigerator jam from the famed Sarabeth’s Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.

A make-at-home riff on the grilled chicken you may have experienced at Vietnamese restaurants. An astoundingly quick marinade infuses the chicken with flavor in no time.

A classic Italian vegetable soup that just happens to be loaded with so-called super foods such as kale. Seems Nonna’s known what’s best all along.

This slow roasted lamb shoulder coaxes the meat to fall-apart tenderness in the oven while infusing it with the pervasive aroma and flavor of orange, chile, and honey.

Pancetta is simply unsmoked bacon—aka pork belly—cured with salt and seasonings. And now you can DIY it.

Fennel soup, or sopa de funcho in Portuguese, is a staple in Madeira and the Azores Islands. This recipe is full of fennel, pork, sausage, cabbage, and beans.