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Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

Chef Harold Villarosa turns the Filipino staple kare-kare into a peanutty-buttery condiment perfect for spooning over any shellfish.

This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.

White fish bathed in a silky scallion-ginger butter. What else do you need to hear?

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.

Crusty, juicy sliced steak + a fully-loaded salad = what we want to eat most nights of the week, TBH.

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

These adobo-marinated steak wraps are garnished with corn nuts, which add salt, crunch, and sweet toasty flavors to each bite.

Nothing beats serving this salsa still warm and freshly blended.

Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

The halibut is brined briefly in salt water, which seasons it all the way through.

These crunchy garlic chips belong on every steak you make.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

The squid only takes 3 minutes to sear for this simple salad.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

Build big flavor quickly with condiments that are already in your fridge.

It's all about that special sauce.

Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot.

Rich butter-basted pork offset by a bright, crunchy salad comes together quick and easy.

When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.