Arroz de la huerta, the Spanish name of this dish, translates rather poetically as “rice from the vegetable garden.” Fresh artichokes are a common addition, but we keep our version easy and accessible and use fresh vegetables that are easier to prep: alliums, tomatoes, cauliflower and baby spinach. Saffron lends a golden hue to the grains and suffuses it with an aroma and flavor that is so very Spanish. We like the deeper, richer taste of the rice made with chicken broth but if you wish to keep the dish vegetarian, vegetable broth works perfectly well. Don’t use regular round tomatoes. Plum tomatoes contain less moisture than round tomatoes and are the better choice for this dish. Also, don’t be alarmed by the quantity of spinach. Once wilted, the leaves will easily combine with the rice mixture.

From Madhur Jaffrey

By Jeanne Kelley

When you’re in the mood for something hearty yet meatless, this fresh-tasting pasta dish is just the ticket.

The components and technique are simple, but the result is a silky, delicious soup that’s refined enough for any elegant first course. The technique is straightforward. First, cook some aromatics (like carrots, onion, celery, garlic, and leeks) to start building the soup’s flavor base. Next, add your favorite vegetable plus some liquid and simmer until tender. Finally, just purée everything in a blender. You won’t believe how easy it is to make something so lovely.

What follows is my easy method for pot roast. At each step along the way, whether in the initial aromatics, the liquid used to deglaze the pan and braise the meat, or the herbs, spices, and vegetables added to the pot, you can vary the flavors by choosing from a list of suggestions. Though I’m partial to always including carrots and celery in my pot roast, there’s no single must-have ingredient—unless, that is, you count the family and friends gathered round to enjoy it. If you like, you can adapt this pot roast method to a slow cooker. Since not much liquid is used, the amount can stay the same. (You may have more juices at the end, however.) Sear and deglaze on the stove as indicated below, then transfer everything to the slow cooker to finish braising. Cooking time should be 4-6 hours on high or 6-8 hours on low.

Grain salads are great for a summer potluck, picnic, or barbecue. Not only can it be made completely ahead, but it holds up beautifully and tastes even better the next day. Plus, it’s easy to customize. To start, cook your grain of choice (more on that below). Next, whisk together a vinaigrette, which is easy to vary with your choice of vinegar, citrus juice, or aromatics. Finally, prep your favorite add-in ingredients. Fresh vegetables or fruits and herbs are essential, but you can also experiment with cheeses, dried fruits, beans, and nuts. Toss it all together, and you’ve got a salad that’s delicious and healthful—an ideal contribution to any su

The basics of a quiche are simple and delicious: a pastry crust, a rich egg custard, and add-ins like roasted, sautéed, or steamed vegetables, cooked meat, cheeses, and fresh herbs. Just choose your cheese, herbs, and vegetables or meats.