Faintly sweet, spiced, and fiery as all get-out, jerk chicken is a sultry summertime treat. To maximize its flavor, take time to marinate the meat—for at least a day and up to two. More

There's an undeniable allure about boils, be it Wisconsin-style fish, a Chesapeake Bay soiree centered around blue crab, oysters and clams, or—as luck would have it—Low-Country shrimp and vegetables, bobbling in a heavily seasoned broth that's redolent of cayenne, citrus and celery salt. More

I first encountered this wackadoodle technique—grilled spaghetti—in "Easy Entertaining with Michael Chiarello." Needless to say, I've been hooked ever since. Pasta on the grill? Yup. The trick is to use a perforated grill pan to allow the smoke and heat to pass through, but keeps the spaghetti from falling onto the coals or burners. More

You may have heard that salting beans before or during cooking is a bad idea, resulting in beans that will never soften. This is a complete myth. In fact, soaking beans in a salt water brine and seasoning the water while they cook will actually make for beans that soften faster. It all has to do with magnesium and calcium ions in the beans skin—two molecules that keeps them firm. Salt will replace these ions overnight, allowing the beans to soften more easily for a creamier, more evenly cooked texture. More

The ultimate comfort food, short ribs infuse a slow-cooked sauce with sultry flavor. The trick? Searing meat at a high heat to build depth, a slow, low oven setting, and infusions like orange zest and bay leaves. That, and patience so ingredients can meld. More

Simple, cost-conscious and undeniably impressive, roast chicken goes glam when infused with smoky pimentón and orange flavors. Day-of prep is a cinch: the onions take moments to grill, and the electric romesco sauce can (and should) be made the night before to allow flavors to meld. More

Moussaka is a traditional Greek dish made with cooked potatoes, roasted eggplant, and a sauce of ground lamb, all covered in a rich, cheesy sauce that lies somewhere between a bechamel and a custard. It involves a few components, but each one has simple flavors that come together to make a more complex final product. More

There's something spectacularly good about stuffing cooked inside a chicken. Make the cornbread the day before, at the same time that you brine the chicken—it'll make assembling the dish the next day a snap. More

Sukiyaki is a Japanese Winter meal, cooked tableside and often eaten around New Years. The usual ingredients are thinly sliced beef, tofu and a variety vegetables, typically cabbage, mushrooms, and onions. More

If you're looking to spend today eating something a little different while celebrating St. Patrick's Day, crubeens may be just the thing. More