Dinner

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

Don’t pass over slightly bruised or extra-ripe tomatoes for this soup recipe; they’re often the most flavorful and especially good here.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.

If you’re short on time or refrigerator space, you can preseason the pork for only one to two hours.

This is what happens when a French salad collides with an iconic bacon-egg-and-cheese.

There’s nothing wrong with a regular tomato-and-mayo sandwich, but this shredded lettuce and Italian vinaigrette masterpiece is worthy too.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

This recipe for a hot-weather version of a comfort food classic, chicken-fried steak, is paired with a fresh, no-cook salsa. Looks like gravy, tastes like summer.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

Meaty and flakeable, these fillets don't mind being tossed.

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.