Dinner

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.

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

This rendition should be sticky enough to hold together lightly, but with defined grains.

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

Eating well definitely doesn't mean sacrificing flavor—here are our favorite healthy dinner ideas.

This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.

We’d serve this dressed-down chicken salad for brunch, pack it for lunch, or make it as a light dinner on a hot summer night.

This “put an egg on it” dream dish is a must-order menu item at Sqirl in Los Angeles.

This two-part cooking technique adds layers of texture—a creamy inside and a crisp outside.

Quick-cooking scallops means you can have this light summer meal on the table in a matter of minutes.

Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.

The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.

This low-heat method is very gentle, lending the salmon a velvety texture.

Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor.

What's inexpensive, versatile, and crazy tasty? Skirt steak. It also cooks in a flash, which make it tailor-made for grilling.

“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor

Why spend 90 minutes making green beans? That long cooking time infuses the beans with porky goodness and makes them silky-soft.

“The earthiness of the spinach is set off by the soy sauce and vinegar; it's my new favorite sauté.” –Alfia Muzio, recipe developer

This light, fresh salad is made even crunchier with a sprinkling of pine nuts.