Saute

It only takes 22 minutes to make this classic savory noodle dish at home.

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

On a cold winter day, this hearty soup is practically a meal in itself.

Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes—with their elongated shape, rosy red color, and creamy-looking root ends—make this dish more appealing and appetizing than most. Like most chefs, I love favas, but if you can’t find them or think they are too much trouble, replace them with lima beans.

Summer squash forms the base of this play on ratatouille, with pan-seared eggplant and cherry tomatoes rounding things out.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.

You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.

Avocado, yogurt, and a mix of caramelized and fresh scallions give this dip a creamy texture that sits between onion dip and guacamole. Pair it with pita chips, tortilla chips, or carrot sticks.

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

I know, I know. This sounds crazy, right? Well, you just have to trust me on this one. The cantaloupe breaks down to form the backbone of a sweet, creamy sauce scented with pancetta and marjoram. A sleeper but a keeper, for sure.

Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.

A fragrant butter—infused with cardamom, garlic, and thyme—adds layers of flavor to this stunning steak dinner.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.