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Do you hate dry chicken with a vengeance? You're going to love this pan sauce, which makes each bite 100 percent juicier.

This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor to this beef stew with very little work. "It's a complete meal, a one-dish wonder," Gomez says.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This comforting pudding from chef Andrea Reusing has the best of both worlds: a slightly wiggly center and a browned, crisped top.

Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.

Turn your farmers' market haul into a vegetable dinner stir-fry—for this recipe, there's no way to go wrong with garlic, ginger, and scallions.

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

Grilled okra, toasted coconut, and a punchy vinaigrette steal the show.

Using this triple-threat sauce as a marinade, basting liquid, and finger-licking-good dip guarantees a depth of flavor that’s impossible to achieve with any single step.