Quick

Serve with warm flatbread or pita bread.

The tangy-sweet vinaigrette brings out broccoli's deep flavor in the best way.

The chicken calls for oil-packed sun-dried tomatoes from a jar, and this dip cleverly makes use of some of that oil.

Egg white binds the sugar and spices to the nuts.

Coating the rice with butter and oil keeps the grains from sticking together while they cook.

Wash the salad greens in a large bowl of cold water. Handle them gently to avoid bruising.

Steaming the carrots tenderizes them before baking. The honey really heats up; during baking, check once or twice so it doesn't burn the carrots.

Moonlight-and-magnolia myths aside, this is one of the world's great libations.

In keeping with the rest of the menu, this is no shy salad. The sweet and acidic vinaigrette unites with the salty bacon and, along with the lettuces, produces fireworks in the mouth.

One of the most popular items on Peacock's menu at his Watershed restaurant, in Decatur, Georgia, these tomatoes are concentrated and soft, and sugar plays up their sweetness, making for a homemade flavor riff on ketchup that you'll want to serve with everything. The tomatoes shrink quite a bit—but a little definitely goes a long way.