Pork Chops with Radishes and Charred Scallions

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!