Parsley

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Because of the brothy marinade, the skin won't get as crisp as with other roast chickens, but the flesh will be so tender, you'll want to eat it with your hands.

In addition to the tuna, the leeks and garlic are also grilled, giving this simple Mediterranean-inspired pasta sauce complex flavor.

Gremolata is a mixture or garnish made from fresh parsley, lemon peel and garlic and normally served over osso bucco. In this recipe, it adds a fresh light flavor when tossed with Buitoni Spinach & Artichoke Ravioli.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.

Perfecting this recipe required a mother-daughter collaboration. My mom started it off by cutting the kernels off the cobs, simmering the corncobs in the stock, and then scraping the cobs to capture every ounce of delicious corn flavor. Her friend Darryle Pollack taught her the trick of including potatoes and blending part of the soup to thicken it. I added warming spices like paprika and cayenne pepper to complement the sweetness of the summer corn and topped it with charred red bell peppers. Together we created a perfect soup. —Marea

All the flavors of a steak sandwich on rye, but in salad form.

Serving Size: 8

Selling skeptics on the idea of a vegetarian dinner is easy when it's in pie form. Maitake mushrooms add heft.

Editor's Note: Serve this sauce with Cathal Armstrong's Corned Beef

Ask anybody's nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.