A creamy garlic sauce turns seared salmon into a dinner centerpiece.

Corn tortillas, eggs and cooked tomato salsa make a colorful brunch plate in Muy Bueno’s huevos rancheros.

Large pieces of apple give this French apple cake its identity.

Apple crisp offers an autumn dessert without the ceremony of a frosted cake.

Red curry paste and coconut milk shape Jennifer Segal’s chicken curry.

Gnocchi give chicken soup a different kind of comfort.

Red kidney beans, andouille and smoked meat give Immaculate Bites’ red beans and rice its substantial character.

Apple and cheddar make a persuasive case for a breakfast that sits between sweet and savory.

Mushrooms deserve more than a supporting role.

Pumpkin, oats and warm spice give breakfast a softer landing.

A cinnamon swirl banana bread selection for the sweet end of brunch.

Sally McKenney’s quiche guide, with a focused way to build a brunch menu.

A tomato soup recipe that uses chickpeas to create a smooth texture.

Romaine, croutons and Parmesan keep this Caesar salad selection focused.

A simple roasted sweet potato recipe with room to fit several kinds of meal.

A roasted broccoli guide with a clear place in an everyday dinner.

A chickpea and tahini hummus recipe to start a relaxed shared meal.

A basil pesto guide for giving an everyday meal a fresh herbal direction.

A vegetable and lentil soup with herbs, greens and a bright finish.