Lemon

Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

This cocktail takes all the best elements of a margarita—tequila, citrus, and sugar—and combines them with the dry, summery fun of rosé.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

Splitting lobsters in half makes them easier to grill—and eat.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

Ask your butcher for a whole leg, which will include part of the sirloin.

To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Who doesn't love a wedge? Ask your butcher to cut slab bacon into thick slices (about 1/4") to yield nice meaty pieces once they're crisped on the grill.

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.

This obviously isn't really a shawarma—there is no lamb and no fat—but it is a way of slow-cooking cauliflower that makes it feel substantial and tasty enough to warrant the association.

There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.