Dinner

Applying the rub to the chicken ahead of time infuses it with flavor.

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

Fluke, hake, or cod are all good substitutions for the halibut.

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Get a jump on party prep by making the patties ahead of time; they can be chilled for up to 8 hours.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans. His method also works with skinless turbot, flounder, or sole fillets.