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Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

The halibut is brined briefly in salt water, which seasons it all the way through.

Bone-in pork shoulder is one of the least expensive, party-friendly animal proteins you can buy. This recipe will feed 10—with leftovers!

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.

In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.

Coconut cream gives this soup velvety richness.

These crunchy garlic chips belong on every steak you make.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

All you need is one baking sheet and a hot broiler.

The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.

This crispy chicken is a weeknight dinner MVP.

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it.

You can use any cooked grain—and any type of sausage you want—for this healthy but hearty dinner bowl.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

DIY kid food is the best food, if you ask us.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.