Dinner

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. 

Growing up, my mum would make these moong dal dosas often. I love their vibrant green color, but they're also deeply flavorful and extremely nutritious, thanks to the mung beans and spinach. 

The zest and juice of lime and lemon deliver a simple but powerful flavor-packed punch to this everyday staple.

In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant.

In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.

Saffron’s deep crimson threads add an intense sunset-orange hue and rich aroma to whatever it touches, but the downside is that it’s very expensive. This dish from recipe developer Yasmin Fahr uses a saffron technique taught to her mother by her mother and then passed on to her. By gently grinding the saffron threads, then mixing them with water, you can create a saffron liquid that makes a little bit of the expensive spice go a longer way (and it helps the threads dissolve better). If you don’t like fish skin, it’s easier to remove after you cook it.

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.

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.

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.

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

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.

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.