• Choose a category
• All
• Classic-Fiction

1 Heat broiler. Divide meat into four equal parts and gently pat into a round shape; place each between two layers of plastic wrap. Using a rolling pin, roll out beef to ¼-inch-thick patties.

2 Spread all bun halves with butter; place on a baking sheet, buttered side up, and lightly toast under the broiler.

3 Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook patties 1 to 2 minutes. Flip and top with cheese; cover and cook 1 to 2 minutes more, until cheese is melted. To serve, place burgers on buns, and layer with desired toppings.

PER SERVING: 500 calories; 24.4 grams fat; 32.9 grams protein; 37.7 grams carbohydrates; 2.7 grams fiber

GRILLED VEGETABLE QUESADILLAS WITH CORN RELISH

Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor. Because this dish takes little preparation and uses the season’s best produce, it’s a great meal to prepare on a busy summer day.

SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES

Vegetable oil, for grill

4 ears corn, kernels removed, or 1 package (10 ounces) frozen corn kernels, thawed

1 bunch scallions, trimmed, half thinly sliced crosswise, the other half cut into 2-inch lengths

1 tablespoon fresh lime juice

1 tablespoon olive oil

Coarse salt and freshly ground pepper

4 large flour tortillas (10-inch size)

1½ cups shredded Monterey Jack cheese (6 ounces)

1 yellow squash, halved crosswise and thinly sliced lengthwise

1 red, orange, or yellow bell pepper, ribs and seeds removed, thinly sliced

1 Heat grill to low; lightly oil grates.

2 Make corn relish: In a bowl, combine corn kernels, sliced scallions, lime juice, and oil. Season with salt and pepper, and toss to combine.

3 Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on lower half of each tortilla; top with squash, bell pepper, scallion pieces, and remaining cheese. Season with salt and pepper. Fold top half of tortillas over filling to enclose.

4 Grill quesadillas, covered, until browned in spots and cheese is melted, 3 to 4 minutes per side. Cut into wedges; serve immediately with corn relish.

PER SERVING: 513 calories; 23.1 grams fat; 20.5 grams protein; 59.5 grams carbohydrates; 6.3 grams fiber

INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES

1 pound Basic Pizza Dough or store-bought pizza dough, fresh or frozen (thawed)

Olive oil

1 cup grape or cherry tomatoes

Coarse salt and freshly ground pepper

¼ teaspoon crushed red-pepper flakes

3 cups baby arugula (2 ounces)

3 ounces Pecorino Romano cheese, shaved

1 tablespoon balsamic vinegar

1 Preheat oven to 450°F, with racks in upper and lower thirds. Divide dough into four equal pieces. Using your hands, stretch each piece into a 5-inch disk.

2 Brush two rimless baking sheets with oil. Place disks of dough on baking sheets; brush dough lightly with oil. Using your hands, crush tomatoes in a bowl; season with salt and pepper. Spread tomatoes on dough; sprinkle with red-pepper flakes. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 18 to 20 minutes.

3 Toss arugula with cheese; divide among pizzas. Drizzle with vinegar and oil. SERVES 4

PER SERVING: 384 calories; 13.3 grams fat; 15.7 grams protein; 52.5 grams carbohydrates; 5.6 grams fiber

THINNEST-CRUST PIZZA WITH RICOTTA AND MUSHROOMS

2 teaspoons olive oil, plus more for baking sheets

2 whole-wheat sandwich wraps (12-inch size)

2 ounces Asiago cheese, shredded (1 cup)

⅔ cup ricotta cheese (8 ounces)

10 ounces white mushrooms, thinly sliced

1 small red onion, halved and thinly sliced

Coarse salt and freshly ground pepper

Preheat oven to 450°F, with racks in upper and lower thirds. Brush two rimmed baking sheets with oil. Place one wrap on each baking sheet; brush each with 1 teaspoon oil. Sprinkle wraps with Asiago, then dollop with ricotta. Top with mushrooms and onion; season with salt and pepper. Bake, rotating