Epicurious

This standard diner salad may have petered out in the early '90s, but this version reminds us why it was popular in the first place. Smoky chicken and pork stand in for the typical drab turkey and ham, and the addition of herb-packed chimichurri dressing makes this salad fresh again.

Bacon-wrapped franks, pinto beans, avocado, and mayo are balanced by pickled jalapeños and salsa in this summertime favorite.

Want crispy and delicious wings fast? Avoid the mess of frying oil and go for a quick oven-roast. Inspired by the version served by chef Andy Ricker at his Brooklyn and Portland Pok Pok restaurants, these wings get doused in a sweet and savory glaze and rolled in a spicy, crunchy topping.

Invite the gang to make their own lettuce wraps with fall-apart tender pork, rice, and pickled radishes and carrots.

A pandowdy is a homey American dessert of cooked fruit covered with a piecrust or biscuit crust that is often cut up halfway through baking and pushed into the fruit. We leave the crust whole here for a quicker and easier version.

Coffee-Cherry Simple Syrup lends fruity and floral notes to this refreshing summer cocktail. The name is misleading: the syrup contains neither cherries nor coffee beans. When harvesting coffee, farmers pick coffee cherries, which are shelled for their bean pits. The beans are roasted to become the coffee you know. While the cherries are usually discarded, you can actually steep their husks in hot water for an aromatic tea.

This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.

Sweetgreen partnered with Kendrick Lamar in order to create this limited-edition salad. Available at sweetgreen locations until May 31, 2015, 10% of proceeds will go to FoodCorps. After that? You can always make Beets Don't Kale My Vibe at home with the recipe below.

Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.

Caramelized strawberries and crunchy almonds dress up buttermilk pancakes with plenty of spring flair for Mother’s Day.

Rose water infuses this tender cake with an intoxicating aroma perfectly matched by sweet-tart spring rhubarb.

Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).

Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor—crunchy, creamy, luscious—you'll see why.

This Derby-ready julep doubles down on the mint flavor with a bright Mint Simple Syrup and fresh mint leaves. The julep cup is essential to the presentation. This recipe yields about 1 1/4 cups mint simple syrup, enough for 30 cocktails. You can also use it to make a refreshing non-alcoholic drink—add a few tablespoons to club soda and serve over ice.

This spicy condiment is ubiquitous at Tex-Mex restaurants and taco trucks all over Texas. People are shocked when they learn the light green, creamy sauce is made without avocado or dairy. Our version is full of fresh jalapeño heat and bright lime, emulsified using only neutral vegetable oil.

Anytime you put crispy potatoes in a warm tortilla, it's a win.

Because beets are sweet and earthy, they need a good helping of acidity and salt to brighten them up. Immediately after cooking, dress beets in vinaigrette and salt to let them marinate.

Puréeing beet greens into pesto and tossing asparagus ribbons with fettuccine is a great way to incorporate healthy vegetables into pasta.

Naturally sweet carrots are perfectly balanced by a nutty, fragrant brown butter. If you can't find carrots with tops, substitute 2 Tbsp. coarsely chopped fresh parsley.