Dinner

Flanked-Style short ribs, used for Korean barbecue, are cut across the bones instead of between the bones. Start this recipe ahead of time; chilling the ribs after braising keeps them from falling falling apart when they served (and all braised meats taste better the next day).

At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step.

Golden and fragrant, this dish is a meal on its own, or it can be served with steamed basmati rice or warm flatbread.

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this black cod recipe with some quinoa.

Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen.

There's no need to cook beets when they're very thinly sliced. Renee Erickson and Marie Rutherford of Seattle restaurant the Whale Wins mellow them out with a dollop of creme fraiche.

To make this sesame carrots recipe even easier, just shred them in a food processor.

Nutritionists love red quinoa for its low glycemic index; we love how this recipe reinforces the idea that healthy food should pack a lot of flavor. Fresh herbs, plus crunchy nuts, keeps things interesting.

These glazed dried shiitake mushrooms are addicting. You've been forewarned.

Evan and Sarah Rich of San Francisco's Rich Table shock the carrots in ice water after shaving to give them a wavy shape and slightly soften their crunch.

Some varieties of apples fall apart while cooking; here you want the apples to hold their shape. Pink Lady and Honeycrisp are good choices and are widely available. Serve with cheesy grits.

What's better than a white Christmas? A white Christmas with crispy-sweet ham.