Grilling

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 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.

The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.

These chicken skewers are my take on buffalo wings. Instead of wings, I use thighs, and instead of buffalo sauce, I use sriracha topped with blue cheese crumbles to give it that extra salty, cheesy kick. These skewers are super quick and easy to throw on the grill. And because they’re made with dark meat, they’re extremely tender and flavorful.

Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed.

Grilled medium or medium rare, the delicious meat pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.

A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.

A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.

I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center. Instead of working against the ingredients, I work with them.