Dinner

These sautéed tomatoes are rich, silky, and endlessly versatile. 

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

These impossibly creamy and saucy one-pot lima beans are richly flavored from smoked turkey tail.

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.

Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.

This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.

A crispy-crusted pork shoulder glazed with a tangy vinegar and butter sauce.

Grilled corn tends to get dried out, but when you let it steam in a cooler, the kernels burst when you bite into them.

Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.

You’ve heard of fully loaded baked potatoes, right? RIGHT? That’s what we’re doing with these grilled eggplants.

Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.

The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.

More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

This barbecue chicken has the crackliest, stickiest skin.

Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead. 

Brad Leone’s crispy grilled chicken is glazed in funky-sweet fermented garlic honey.

Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

Spoon-tender meat, silky beans, and sweet, sticky rice give this Jamaican dish the equivalent feel of a “warm hug,” according to chef Kwame Onwuachi.