Tomato

In Guadalajara, this is not an uncommon breakfast, served with warm tortillas and sometimes rice and beans—since it is tequila country, we can only imagine that it's probably an excellent hangover remedy—but it's definitely flavorful enough to be a big hit at dinnertime, too. We particularly like the richness and suppleness of skirt steak, but any cut of beef with a pronounced grain, like flank or brisket, will do.

Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.

Indian flavorings give this vegetarian main some extra pizzazz.

This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.

This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.

Serve this cold or at room temperature—perfect for a picnic or barbecue.

This type of chopped salad was once common breakfast fare in Israel.

Bruschetta becomes a main course when it's topped with roasted fish.

In this new take on the Caesar, fried eggs top the salad, and fish sauce replaces the usual anchovy fillets.

How can you possibly improve chicken Parm? By coating the chicken breasts in grated Parmesan instead of breadcrumbs.

A clever, deconstructed BLT: Bread coats chicken in the form of breadcrumbs,bacon is cooked with lettuce and tomato for a simple side, and a dollop of seasoned mayonnaise acts as a sauce.

Serve with purchased guacamole.

Use small heirloom tomatoes in assorted colors for a pretty presentation.

Chop the shallots and the garlic in the processor to make this recipe even easier.

Yogurt dressing best complements the flavor of these veggies.

Baby arugula is sold prepackaged in markets. It has a clean, sharp flavor.

Cooking time may vary, depending on the thickness of the chicken. Check for doneness.

You'll be amazed that anything this simple could taste so good, not to mention that all this garlic—yes, two heads, not two cloves—can produce such a seasoned, mellow taste.