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When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.
4.5
(4.5)
Quick
If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.
5.0
(4.9)
Quick
Say it with us: No more squishy, bland summer squash!
4.6
(4.64)
We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein.
5.0
(5)
Quick
Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.
5.0
(4.95)
Quick
If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.
5.0
(5)
Quick
Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.
5.0
(4.88)
We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
4.5
(4.5)
Vegan
Cool, crunchy, and a bit sweet, this salad is meant to quench the fire from all the other dishes on the table.
4.4
(4.36)
Easy
It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.
4.6
(4.57)
It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of the region and full of dimension.
4.7
(4.67)
There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.
5.0
(5)
Quick
Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.
4.0
(3.8)
Easy
So much to love on one plate!
5.0
(4.75)
Quick
A dressing this creamy demands cold, watery leaves (such as romaine or iceberg) that can stand up to its weight and offer refreshment.
4.7
(4.65)
Paprika gives smoky, spicy balance to bright citrus and herb flavors.
4.6
(4.63)
Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.
2.3
(2.33)
To make the most of your chicken, you have to make the most of your pan drippings: Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat.
4.0
(4.24)
Quick
We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.
4.4
(4.44)
Because the fish, which is flavored with garlic, chile, ginger, and turmeric, is sealed in a pouch before it's baked, it stays extra moist and flavorful with no risk of drying out.
4.0
(4.18)
This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).
4.3
(4.34)
Quick
This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.
4.3
(4.33)
You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.
4.4
(4.37)
This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.
4.0
(4)