Vegetable

A dressing of only vinegar and chili oil ties this salad together.

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

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

To get a true reading on the chops, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher.

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.

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too.

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.

Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.

This decadent, delicious burger, featuring a 6-ounce patty, clothbound cheddar cheese, and the requisite "special sauce," comes from Ralph Lauren's restaurant (yes, that Ralph Lauren) in Chicago.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Try this take on a classic Sicilian side with fish or grilled pork.

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