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To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.
Quick
The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.
4.0
(4.16)
The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.
5.0
(5)
Easy
Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.
4.0
(3.79)
Easy
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he’s got.
3.7
(3.7)
Quick
This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).
4.4
(4.38)
Easy
This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?
4.0
(3.87)
Easy
Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.
4.0
(3.97)
Quick
Use very ripe—even overripe—tomatoes; they’ll give up even more juice.
4.3
(4.27)
Quick
“Don’t try this with iceberg,” advises Roberta’s chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.
4.0
(4)
Quick
Fresh crunch, cooling vegetables, a hit of extra acidity, and dollop of sour cream: It’s all here in this summer slaw.
3.6
(3.57)
Quick
A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.
4.0
(3.88)
Quick
Never met a corn fritter recipe we didn’t like, and we love this one.
4.0
(3.96)
Easy
For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.
3.0
(3)
Quick
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
4.0
(3.88)
Easy
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
4.0
(4.22)
Easy
Eggplant is like a sponge. Salting it draws out moisture and firms up the flesh, and deep-frying ensures it cooks evenly until creamy throughout. Worth your time.
4.0
(4)
Easy
Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.
4.0
(4.12)
Quick
Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.
4.0
(3.77)
Quick
The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.
5.0
(5)
Quick
If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.
4.0
(4)
Easy
All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)
4.0
(3.91)
Quick
The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)
4.0
(3.97)
Quick
Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)
3.0
(3.1)