Dinner

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.

Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness.

How does the fried chicken from Rose's Luxury achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

We've said it before and we'll say it again: When seafood gets top billing, it has to be top quality. Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.

"I love this creamy soup so much, I'd bathe in it." –Brad Leone, test kitchen manager

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.

We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

Looking for something quick, healthy, and vegetarian? Cue this soy-and-ginger-marinated tofu—no cooking required!

The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.

Chef Einat Admony’s keys to getting kids to eat yogurt: Make it bright red and thicker than ice cream.

Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

Chef David Chang’s buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

A version of this recipe helped chef Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.

Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.

Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.

Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor

These easy weeknight dinners, including pastas and frittatas, come together with minimal effort.

This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.