Sauté

Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

Look for dandelion greens that aren't much longer than a pencil, with waif-like stems. If you can't find them, swap in chopped chard, or spinach, or whatever greens happen to look best at your market.

Partially freeze the short ribs before you slice to get really thin cuts.

Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.

This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.

This savory, larb-esque pork mixture makes for the ultimate all-purpose grain bowl topper.

This rich and juicy lamb burger is bliss.

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

Three words: bacon-fat tortillas.

If rib eye is a little fancy for your weeknight, try hanger or skirt steaks.

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

If you have a wok, gold star goes to you! Use it!

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

No tough strips of dry meat here.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.