Peden + Munk

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

Briefly cooking the tomatoes is key—the finished sauce should still be very fresh-tasting.

This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.

Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.

This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.

Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.

Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.