Quick

This apple's crisp flesh doesn't brown as quickly as other kinds, so it's ideal chopped in salads.

The juicy Honeycrisp apple is the sweetest of the bunch. Combine it (instead of berries) with tart, creamy Greek yogurt for a seasonal, satisfying breakfast.

Mcintoshes soften quickly when cooked. You'll love their slight sweetness with the savory melted cheese and turkey in this dish.

Named for the French word for arugula, this fresh take on the gimlet was developed by Matthew Biancaniello for the Roosevelt's Library Bar in Hollywood.

There are so many variations on mashed potatoes—but this combination of potatoes and basil is a marriage made in heaven. Creamy potatoes and the fresh peppery basil really complement each other, and the Parmesan doesn't hurt, either. Everyone asks for seconds!

Every Passover, my maternal grandfather, Irving, made beet horseradish from scratch. He was a gardener with a true green thumb when it came to tomatoes, but I can't remember if he grew his own horseradish. What I do remember is how teary-eyed everyone got when he served my grandmother's homemade gefilte fish with his beet horseradish on the side. Through the sniffles, we all expressed delight and assured him that this batch was the hottest and best yet. Horseradish is one of those flavors I have always loved. For all you other horseradish lovers out there, here's a fabulous dip. Use extra-hot prepared horseradish to guarantee those sniffles and teary eyes.

The addition of 1/2 cup miniature marshmallows is popular with children.

MOROCCAN COOKS USUALLY MAKE this tasty salad with Swiss chard, but I have seen it also with beet leaves. Eaten all year round, it is prepared by Moroccans on Rosh Hashanah for their Sephardic Seder, when they say a series of blessings over squash, leeks, dates, pomegranates, black-eyed peas, apples, the head of a fish or a lamb, and Swiss chard and beet greens.

Brussels sprouts aren't the first ingredient anybody thinks of when they think of Italian food, but this salad takes a basic equation from the Italian kitchen—fresh vegetables, olive oil, and a little bit of Italian cheese—and makes the sprouts work in the context of the cuisine. It's also a healthier, fresher salad for the winter months.

A colorful mix of orange and yellow tomatoes looks great with the seared steaks. The relish would also be terrific with fish or spooned atop crostini that have been spread with fresh goat cheese.

This no-cook salad is a refreshing (and lovely) way to use up lots of zucchini—and also impress your dinner guests. A vegetable peeler makes it easy to create the zucchini ribbons.

Perfect summer corn is, well, just about perfect. This recipe keeps it simple, highlighting the corn while adding the subtle flavors of cumin and a delicious mix of garden-fresh herbs.

Tomatillos are usually the star of salsa verde, but pureed zucchini makes a surprisingly convincing stand-in.

This slaw is perfect as a side dish or added to a pulled-pork sandwich.

The sweet-tart pan sauce is a perfect partner for a rich fish like salmon.