Jenny Rosenstrach

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

In place of pecans, try walnuts, peanuts, or cashews.

Squeeze out as much liquid from the zucchini as possible.

Although it's reason alone to keep a rotisserie chicken on hand, this salad would also be great with shrimp or sliced leftover pork chops.

Adding whole wheat flour ups the nutritional value and adds a nice nutty flavor.

Using an egg white adds crunch without calories.

If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.

The pan-fried pizza move comes in handy during the summer when you don't want to turn the oven to 500°F.

For her holiday party one year, my friend Elizabeth served a row of meat loaves that were presented on her finest China platters and had been stuffed with spinach and cheese. I loved that, and occasionally follow her lead for just a regular Tuesday night meal. To stuff, place half the meatloaf mixture in the loaf pan. Using a spoon, make a well down the length of the middle, then add thawed frozen spinach and mozzarella cheese into the well. Cover with remaining mixture and proceed as directed.

In spite of my desire to never eat breaded chicken cutlets again, this was the first meal I ever made for Andy (at twenty-two, my meal repertoire was about as varied as my dad's) and in the years since, the chicken has proven to be a real lifesaver in the slap-it-together weeknight meal department. Plus, if you have this in your repertoire, you can make "chicken pizza," chicken Milanese (just top with an arugula and tomato salad that has been tossed with oil and vinegar), and real chicken fingers.

This steak tastes best when marinated overnight, so try to start the recipe a day ahead.

Sweet pickle juice and a mashed consistency give this Southern potato salad, inspired by one at Sally Bell's Kitchen, its character.

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

These cookies are also delicious made with dried cherries instead of cranberries.

This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining.

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

An easy one-hour marinade guarantees tender chops. Mix chopped fresh herbs into the breadcrumbs for extra flavor.

We find that the kids are more likely to eat spinach when it's chopped and not "stringy." Their word. Not ours.