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For a veggie-packed frittata, swap the potatoes for broccoli

A frittata is a hearty brunch option but is often loaded with potatoes, cheese, and sausage or bacon. For a more nutritious version, we nixed the meat and swapped out potatoes for broccoli.

To make a substantial, veggie-packed frittata, we used a dozen eggs and a full 4 cups of broccoli, chopping the florets small so they would be surrounded by the eggs, ensuring a cohesive whole.

A matzo ball soup that hits all the marks, plus dumplings

Matzo ball soup can be controversial to make, but there is no question that this version hits all the marks, delivering tender dumplings and a savory broth.

For matzo balls that were substantial but not too heavy or greasy we settled on a ratio of 1 cup matzo meal to 4 eggs and 5 tablespoons of water, plus a bit of chopped, cooked onion and minced dill.

A mushroom burger that’s glorified by chilies and cheese

Some of the greatest chilies you’ll ever eat hail from New Mexico’s Hatch Valley, which is why naturally enough tiny Hatch, New Mexico, is known as “The Chili Capital of the World.” This being the season for Hatch chilies, I thought it might be fun to showcase them at one of your very own backyard parties, perhaps over Labor Day weekend.

Chuck roast sings after a slow grill and some smoke flavour

For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavour and cooked much faster.

After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped all four pieces, wrapped the pan in foil, and placed the roast in the oven to finish cooking.

For a brash Memphis coleslaw, cook a spicy dressing ahead

The high water content of cabbage is typically to blame for watery slaws. We salted our cabbage to draw out the excess moisture.

Memphis Chopped Coleslaw is usually studded with celery seeds and crunchy green peppers and tossed with an unapologetically sugary mustard dressing that’s balanced by a bracing hit of vinegar.