Sauté

Crisp lettuces and bright toppings turn sambal shrimp into the DIY dinner you’ll want on your table all summer.

Giving pork tenderloin a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.

You can probably make it faster than you can say it.

Zucchini is anything but boring when bathed in a kicky vinaigrette.

The summer side dish you didn’t see coming—and the tomato-bacon broth you can’t stop eating.

First you get excited because: hanger steak. And then you taste that scallion sauce...

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

Malfatti—literally “badly made”—are not as tricky to shape as you think. We’ll walk you through it.

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.

This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes.

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. 

Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.

Adding cream cheese makes them EXTRA creamy. Trust Wylie. He knows.

These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour.

You can now make the famous dirty rice from Commander's Palace in New Orleans at home. Bring your own Mardi Gras beads.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

A super simple red sauce lets the shellfish shine—say that 5 times fast.

If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

One of the easiest, most impressive weeknight dinners we know.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!