Dinner

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

Skillet smoking is a chef’s trick that’s easy to do at home.

If you’re camping, make this your night one dinner, when the fish is freshest.

The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.

A peppy cherry dressing is a natural pairing for pork.

Poaching the shrimp with their shells on locks in their flavor.

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

If you're camping, make the rice before you leave and pack the vinaigrette in a little jar on the side. You’ll thank us, Scout’s honor.

One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

These fillings would also work wrapped up in a tortilla or lavash.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The quickest, easiest one-bowl meal we can think of is a grain bowl. Here are our favorites to make for lunch time—or, anytime. Did we mention they taste great as leftovers too?

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.