Dinner

Atlanta chef at Heirloom Market BBQ Jiyeon Lee’s lightly pickled mix of vegetables and seaweed is especially good with seafood.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.

Takashi Inoue, of Takashi in New York City, loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

Chicago chef at Mott Street Edward Kim uses mild rice vinegar and a fair amount of sugar to yield a less acidic brine and a bright-tasting pickle.

For these beans from NYC chef Takashi Inoue, feel free to swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

Find long beans at Asian or specialty grocers.

You can thank the folks at the Meat Hook in Brooklyn for sharing the secrets of their craft. While making homemade sausage requires effort—and some special equipment—even a novice can achieve pro results. (Watch the step-by-step video for making sausages at home here.) Once you get the hang of it, you can add Spicy Italian Sausage, Green Chorizo, and Boerewors to your repertoire.

We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.

Use any cooked grain or other small pasta for this bittersweet number.

Edward Kim, of Mott St in Chicago, grills brisket with no seasoning at all. If using presliced meat, be sure to cook it all the way through.

For this dish from Jiyeon Lee (of Sobban and Heirloom Market BBQ in Atlanta), make sure to buy whole squid; precut rings will slip through your grill grate.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn’t a perfect steak, we don’t know what is.

Grilling the bread dries it out a bit, so it can absorb more dressing.

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?

The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak.

Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.