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Summer means fishing! So enjoy this dish that is perfect with rice or potatoes!

Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

Mediterranean-style casserole layering brown rice, seasoned beef, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce, topped with Parmesan and baked until bubbling.

Noodles, cabbage, and onions, the classic haluski: tender egg noodles tossed with buttery, golden-browned cabbage and sweet caramelized onions. Humble Eastern European comfort food in one skillet.

Chicken with a hint of lemon and basil that goes hand in hand with the summer weather.

Asparagus with mushrooms and fresh coriander is a 10-minute sauté of buttery browned mushrooms tossed with crisp diagonal-cut asparagus, shallots, and a finishing handful of cilantro. Bright, herbal side dish for spring.

Craig Claiborne's salt-free chili con carne with coarse-ground beef, hot and mild dried chiles, cumin, oregano, and red wine vinegar. Bold flavor without a grain of salt.

Salmon steaks rest under a blanket of sweet Bermuda onion slices with lemon juice and olive oil, then broil to a golden crust. Just six ingredients and almost zero effort for a clean, bright weeknight fish dinner.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Make a cup of nice tea for yourself instead of coffee, a different refreshing taste!

Pan-fried fish fillets with brown butter and lemon sauce. Works with red snapper, grouper, or chicken breast. A classic French meuniere-style technique.

Italian-style spinach steamed with no added water, then tossed with olive oil, garlic, salt, and pepper. A 5-minute side dish that keeps the spinach bright green and tender.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

A simple and delicious split pea soup that can feed your hunger and be made with your crockpot.

Traditional Mexican epazote black beans soaked overnight, simmered with onion and epazote leaves, then mashed and refried in onion-scented oil. Authentic frijoles refritos negros from scratch.

A warm beef and bacon stew is served over pasta. It's delicious and fills you up. A great fall or winter dish.