This is the kind of salad I come back to all summer. It's hearty enough to anchor a lunch, but just as happy sitting alongside grilled fish or chicken for dinner. The farro can be made a day or two ahead, and the vegetables are best when they've picked up a little char from the grill. It's a salad that only gets better as it sits, making it perfect for entertaining.

The chef shares her entertaining secrets from years of designing and catering goop events—plus three impressive yet unfussy recipes that can be scaled for a crowd.

This is one of those recipes that doesn't require much planning—just a well-stocked pantry and whatever vegetables happen to be in your refrigerator. The beauty of a Niçoise-inspired salad is its flexibility. It's the perfect way to clean out the crisper drawer while still feeling elegant enough for guests. That said, a few things are non-negotiable for me: basil, potatoes, and good olives. Everything else is up to you.

Recipe developer Caroline Chambers shares three weeknight recipes from her newest cookbook—ideally suited for those weeknights when cooking feels like the last thing you want to do.

Tofu haters often cite “blandness” as an excuse to steer clear of the plant-based protein. But its blandness is actually its biggest strength! It so wonderfully absorbs whatever sauce you add to it—like this utterly craveable Korean-inspired gochujang sauce. The sauce does the heavy lifting here; all you do is add some preprepped vegetables and a grain, and you’ll have a home-run dinner in minutes.

Whenever I return home from any trip, I have one blanket craving: vegetables. I’ll grab whatever veg is on the brink of expiring in my fridge (it’s almost always a bag of broccoli florets) and roast it to crisp perfection along with a can of chickpeas, which my pantry is never without. Add a nice dressing and an easy grain, and this simple, delicious veggie bowl becomes a full welcome-home feast.

Starring vine-ripe tiny tomatoes and a handful of fragrant basil—this, my friends, is peak summer cooking. What to Cookers everywhere are addicted to this pasta! It’s best with the freshest summer tomatoes—especially Sungolds—but if you’re craving it midwinter, you can make it with cherry tomatoes and add a pinch of sugar. Use whatever pasta you’ve got, but I’m telling you, angel hair is absolutely elite here.

Few pairings are as classic as peaches and cream. With stone fruit season in full swing, try this elegant spin on the Southern staple from chef Kelsey Barnard Clark.

Papas aliñadas, also called papas aliñás, are simple dressed potatoes, served at every single tapas bar in Andalucía—the kind of easy plate you eat while drinking a beer. I’ve had versions with spring onions or green peppers, which give a nice crunch against the soft potatoes. The key for good papas aliñás is timing: Toss the potatoes in the dressing when they’re still warm, so they soak up as much dressing as possible, though you can serve them at room temperature—like they do at my friend Isi Medina’s restaurant Ramón Pipi (above) in the south of Spain.