The best chili ever.

This dish is easy enough for weeknight suppers but elegant enough for casual dinner parties.

Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs tossed with Italian seasoning in place of the Italian-seasoned breadcrumbs if desired.

“No-Boil Sweet Potatoes

Boiling sweet potatoes in lots of liquid—as you would regular potatoes—is not a good idea. Sweet potatoes will soak up too much water, and the resulting mash will be a soggy mess. Better to cook them in a small amount of of liquid. Just 2 tablespoons of heavy cream (plus a little butter), along with the water released from the sweet potatoes as they cook, is enough to steam them into tenderness."

This recipe can be doubled and prepared in a Dutch oven, but the cooking time will need to be doubled as well.

Broiled, vine-ripened tomatoes are a seasonal vehicle for fresh basil pesto. Serve warm or at room temperature.

This grown-up ginger ale gets its spicy kick from sliced fresh ginger. The syrup will keep in the fridge up to a week.

Try this salad as a take-along lunch or a light dinner. Unlike most dried beans, lentils don’t need to be soaked before cooking, but they still offer all the same protein and fiber benefits.

These appetizers come together in no time and look spectacular on a large platter. The grape garnish adds a touch of sweetness to the tangy cheese and nut combination.

The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.

Makes 16 wraps