Sun-Dried Tomato

Have your butcher order the veal breast, then ask him to bone, butterfly, and pound it, forming a rectangle that has the dimensions described in the recipe.

Jim Fobel, cookbook author, says. "My mother never put sun-dried tomatoes in her mashed potatoes, as I do in this recipe. She made them ahead, then topped them with Parmesan and butter, and baked them. I've always loved those potatoes, and the layer of chopped sun-dried tomatoes I've added provides some terrific extra flavor."

This sprightly first course is a cinch to put together.

Molasses combines with canned chipotle chilies to give the delicious salad its smoky, robust flavor. Begin preparing this well in advance so that the dried beans get the proper amount of soaking time.

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

A bright and punchy side that’s as good enjoyed right away, after a few hours, or even chilled.

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.

In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.