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Peaches and Tomatoes With Burrata and Hot Sauce

This summer, take your peaches to dinner. Combine the fruit with a zippy dressing, ripe tomatoes, and creamy cheese for the ultimate sweet-salty-savory salad.

Charred Tomato Salsa

This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.

Swordfish Steaks with Asparagus Salad

This satisfying seafood dinner comes together in as little as 20 minutes. Cooking the fish, then making the warm, herby mustard dressing in the same skillet also means cleanup is a breeze.

Grilled Bistecca with Herby Fish Sauce

Why baste your steak with fish sauce? It's called umami. Get into it.

Tomatoes and Haricots Verts With Anchovies

This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.

Pan-Seared Ribeye with Miso Butter

I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.

Stuffed Flank Steak

More work than a steak seasoned on the outside, but so worth it.

Slow-Roasted Salmon With Harissa

Slow-roasting salmon is a sure-fire, never-fail technique for tender, flaky fish. Coating it with harissa paste ensures it’s flavorful too.

Crispy-Skinned Fish With Herb Sauce

You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.

Brown Butter–Basted Steak

How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.

Freeform Chicken Meatballs

Shaping meatballs into perfect spheres is too fussy for a weeknight meal. Instead, drop dollops of spiced ground chicken onto a sheet pan and roast with carrots until both are golden brown.

Baked Feta and Greens With Lemony Yogurt

Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

Spring Lamb in Herbs

Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.

Baking-Sheet Bacon

Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.

Spicy Dry-Fried Beef

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

Spiced Snapper with Cucumber Salad

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

Avo Smash

This will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation. Pressing down eliminates any air pockets that might also cause the pesky brown spots.

Salsa Roja

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

Gut-Healing Bone Broth

Sip this broth as a restorative or use it as a base for soups, stews, and sauces.

Instant Pot Hard-Boiled Eggs

Hard-boiled eggs turn out perfectly every time when steamed in a pressure cooker: always evenly cooked and easier to peel than traditional boiled eggs.
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