Andy Ward

A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.

Squeeze out as much liquid from the zucchini as possible.

Although it's reason alone to keep a rotisserie chicken on hand, this salad would also be great with shrimp or sliced leftover pork chops.

Adding whole wheat flour ups the nutritional value and adds a nice nutty flavor.

If you prefer a smooth sauce, purée it in a blender. Serve with roasted potatoes and sautéed greens.

Sweet pickle juice and a mashed consistency give this Southern potato salad, inspired by one at Sally Bell's Kitchen, its character.

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

These short ribs are even better when they're allowed to sit overnight.

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

We find that the kids are more likely to eat spinach when it's chopped and not "stringy." Their word. Not ours.

An easy one-hour marinade guarantees tender chops. Mix chopped fresh herbs into the breadcrumbs for extra flavor.