Dinner

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

A kicky chile-lime dressing wakes up your weeknight salmon.

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Which, let's be honest, happens a lot

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Mother's Day is the first grilling holiday of the year. Don't wait for Father's Day.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

An unlikely romance between a girl and her pot

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

Fool your friends into thinking you're fancy.

Once you know this simple formula, you'll be a stir-fry success.

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.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.

Here’s how to borrow the secrets of boldly-spiced Caribbean jerk chicken for your next summer grill-out.