Dinner

Most cultures have their own version of a breaded, pan-fried meat cutlet—because, no matter what you call it, it's just so darn good.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).

This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating. The meat stays super juicy during the quick frying time.

This brine will add both moisture and flavor to your birds.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.