Dinner

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.

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.