Dinner

Yes—you can grill lettuce. And it’s worth it.

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

Our favorite breakfasts look an awful lot like dinner—here are the best nontraditional breakfast foods to start your day.

You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.

Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

Lobster will get tough if overcooked, so be gentle with it during the last step.

The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.

Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

With lamb rib chops, we insist you leave the fat on the bone.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.

Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.

You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.

The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer.

You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.

These wings are hot, sweet, and tangy.

The only way to make flatbread even better? Grill it.

This recipe is great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they wish. Watch the step-by-step video here.