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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.

Ribbons of asparagus and two kinds of cheese make this spring quiche wonderfully decadent.

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

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.

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

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.

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.

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

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!

If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.

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.

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

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.