Dinner

The savory, warming flavor of jerk seasoning gets brightened with plenty of citrus in this simple and delicious bass recipe.

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice.

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.

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

This crowd-pleasing surf-and-turf dinner features lots of fresh spring asparagus, making it just the thing for your Memorial Day cookout.

In this recipe for classic Turkish kebabs, lamb marinates in tomato paste and a mix of spices—including cayenne pepper, cinnamon, and cumin—before hitting the grill.

Marinate salmon in lemon zest and fresh dill, then grill and serve with crunchy chopped cucumbers draped in a coleslaw-like dressing.

When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad.

Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.

Malfatti—literally "badly made"—are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.

Sauté asparagus hot and fast in a skillet to soften and slightly char, then toss in a soy dressing with crushed peanuts and shredded coconut to add addictive crunch.

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.

Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying.

Romano beans, also known as Italian pole beans, are wide and flat and have a less delicate texture than green beans but share their mild and sweet flavor.

Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.