Dinner

The textured sweet-and-sour condiment (agrodolce) would also be excellent spooned over vegetables or chicken or tossed with cooked grains.

Don't fret if you can’t find turbot. Look out for other flatfish such as Dover sole or flounder.

Macerating red onions in balsamic vinegar with a big pinch of sugar helps soften the onions and sweetens them right up.

We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

Don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can’t find it, porgy or snapper are suitable subs.

This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.

These perfectly crisp empanadas are stuffed with juicy, buttery shrimp that’s seasoned with cilantro and lemon zest. You can make the dough two days ahead so you’re ready to fry them up on New Year’s Eve.

There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

Clean out your pantry with this customizable one-pan dinner, seasoned with whatever spices you happen to have on hand.

Tame spicy baked salmon with a sweet pineapple–bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.

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.

We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.

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

Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential.

This technique is nothing short of amazing—even if you're finicky about your pickles.