Sear

This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.

This recipe proves that streusel makes everything better.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Fluke, hake, or cod are all good substitutions for the halibut.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.

There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.

For this steak rub recipe, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavor to the meat.

Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”

The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.

Do you hate dry chicken with a vengeance? You're going to love this pan sauce, which makes each bite 100 percent juicier.

Your favorite tacos are about to taste even better thanks to this classic recipe for corn tortillas.