Sara Dickerman

Choose dried chiles that are fairly flexible, a sign they're not too old.

If you don't have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this dish with Red Quinoa with Pistachios .

Nutritionists love quinoa for its low glycemic index; we love how this dish reinforces the idea that healthy food should pack a lot of flavor. Fresh herbs, plus crunchy nuts, keeps things interesting.

This zucchini-flecked cornbread walks a delicious line between sweet and savory.

You can find sumac, a lemony spice, at Middle Eastern markets, specialty foods stores, and wholespice.com

Punch up the classic backyard cookout side with sautéed leeks and mustard seeds.

Our favorite Bloody Mary fixings make a juicy accompaniment for grilled flank steak. The salad tastes better if prepared a few hours ahead.

Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic.