Quick-cooking skirt steak is topped with a charred corn salsa mixed with sweet summer peaches for a weeknight meal that's ready in just 15 minutes.
This vegetable soup from Jody Williams' cookbook, Buvette: The Pleasure of Good Food, is impeccable—clean, light, and nourishing. Topped with a spoonful of heady pistou, it's the epitome of the harmony that can happen with a thoughtful collision of fresh ingredients.
This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once.
A gryo-spiced beef-and-lamb mixture is formed into little patties, grilled, and topped with tzatziki and pickled peperoncini for one tasty sandwich.
Pork belly has been enjoying its 15 minutes of fame for the last, what, 7 years or so? And no wonder: pork fat tastes good, and as every bacon-lover knows, pork belly is wonderfully fatty. This recipe, from Tom Mylan's The Meat Hook Meat Book, couldn't be easier, and lands you with luscious, wobbly, sweet-and-savory hunks of pork that are as good as any in Chinatown.
Ethiopian berbere spice adds a fiery kick to perfectly grilled lamb chops, and a subtle heat to a refreshing lentil salad with cucumber and mint.
This recipe, from Tom Mylan's The Meat Hook Meat Book, is actually from Chef Jean Adamson of Vinegar Hill House, the Brooklyn restaurant known for their stellar pork chop. Brooklyn blood runs thick, friends in high places, and all that. However it made it's way to us, thank goodness it did. Insanely flavorful and juicy from a 12-hour brining, the chop is Flinstonian in proportions and, I think it's fair to say, generally epic.
Coming from a book with 'meat' in the title twice, Tom Mylan's chili in the The Meat Hook Meat Book is unsurprisingly brimming with a ton of meat. Okay, not a ton, but an impressive five pounds—two of beef, two of pork, and one of lamb—or 20 quarter-pounders, to put things in perspective.
I ate a lot of good things when I was in Istanbul last winter—eggs scrambled with tomatoes and chilies, flatbreads topped with cheese and eggs, teeny tiny dumplings served with yogurt and sumac—but kebabs, made with juicy lamb meat molded around flat metal skewers and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them at their best.
These Mexican-flavored peppers sport a cheesy, creamy beef-and-rice filling that's spiked with chili powder and cumin. It's topped with an enchilada-style sauce and gets its depth from ancho chili and unsweetened cocoa powders and its aromatics from cumin and lightly floral Mexican oregano.
Loaded with intensely flavored mushroom duxelles, a flood of Mornay sauce, and crispy fried shallots, this French-inspired burger is sexy enough to make Escoffier blush.
Greek loukaniko with orange and leeks is a brightly flavored sausage that's perfect for summer grilling.
Grilled flap steak, charred scallions, salami-cheese crisps, a rich pepper-and-onion sauce, all packed into a soft roll with salami baked into it. These sandwiches are the bomb. The reinvented Steak Bomb, to be exact.
There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal.
Topped with tender, miso-glazed roasted eggplant and fresh Asian cucumber pickles, these burgers strike a sweet-savory balance that's hard to resist.
This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that.
Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curry chicken, it makes for an easy weeknight meal.
Thai-style grilled chicken coated in a marinade flavored with cilantro, white pepper, and fish sauce is one of the tastiest things you'll ever pull off of your grill. There's a reason you can't walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here's how to make it in your own backyard.
Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.
This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu.