Sauté

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.

The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.

Onions are loaded with umami flavor, as are anchovies, mushrooms, and Worcestershire sauce. Together, they make this dip especially hard to resist.

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.

The broiled onion needs to be really black, all the way through, so that it’s dry enough to turn into powder to mix in this compound butter from Rose's Luxury. Things get smoky—open a window first!

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.

If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

Any seasonal vegetables can replace the zucchini and onion; at Chase’s, they change it up frequently.

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

“The earthiness of the spinach is set off by the soy sauce and vinegar; it's my new favorite sauté.” –Alfia Muzio, recipe developer

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager

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

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.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.