In addition to turning heads at your cookouts, this vegetarian wonder is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to 3 days in advance and stash it in the fridge; skip a step and substitute 2 cups jarred roasted peppers for the grilled bell peppers, plus about 1/4 cup liquid from the jar. If you’re working with a small grill, cut the flatbread in half, or use lavash instead.

Go ahead, have another bowl! This tortilla soup is healthy, filling and absolutely delicious.

Wild rice is a healthy and earthy addition to this hearty tortilla soup.

Three different kinds of beans add color, texture, and flavor to this delicious and easy tortilla soup. To make this soup vegan, substitute vegan sour cream and cheese.

Paul Kahan serves dishes like spicy pork rinds at his Chicago restaurant, The Publican, but he was game to create a healthy alternative. His idea: a focaccia made with spelt flour, which is high in protein and gives the bread an appealingly hearty texture. Instead of using an excessive amount of cheese or meat, he tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.

Make next-level fresh tortillas using the highest-quality masa harina, salt, and warm water.

Get your cast-iron pan ready — it’s cornbread season.

This hearty, nutty, 30-minute skillet bread is irresistible when slathered with high-quality butter.

Made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, Carla Hall's biscuits owe their towering, flaky layers to her classic laminating technique.