Dinner

Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.

Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.

For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

Cook the chickpea mixture until it resembles wet concrete; it won’t set up if it’s undercooked.

If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won’t get quite as crisp, but you won’t have to worry about it sticking.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.

With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night just got a lot more fun.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.

If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

As the pork cooks, the fat will gradually render, basting the roast.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.