Quick

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

If you can't find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

The best blue cheese for this is salty but creamy, not too sharp or funky.

"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

Use very ripe—even overripe—tomatoes; they'll give up even more juice.

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

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

The flesh immediately surrounding the seeds is the most succulent part of any melon; if you haven't tried eating the crunchy seeds before, hold on to your hat.

"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer