Quick

The flavors of two classic steakhouse menu items—blue cheese dressing and stewed tomatoes—are combined in one incredible, simple-to prepare grilled dish.

Steakhouse dining, outdoors. This recipe calls for lighting only one side of the grill. That way, you can give the steaks a good char on the hot side of the grill, then move them to the unlit side to finish cooking over indirect heat.

A pretty mix of Provençal vegetables, grilled simply and dressed up with the homemade basil aioli. You can also include other vegetables, such as halved baby beets, quartered bell peppers, and thickly sliced red new potatoes (all of which take 10 to 15 minutes to grill).

To be safe, we boil the egg for 1 minutes rather than use it raw.

Nutty and faintly sweet, our fast peanut sauce tops pork chops for an American take on the Southeast Asian specialty.

A simple recipe for flaky grilled halibut with an herby sauce.

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want—not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.

Any simple grilled meat would work well alongside this stunning side dish—the long, thin folds of zucchini have visual élan to spare, perking up every plate they touch.

Indian flavorings give this vegetarian main some extra pizzazz.

This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.

In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.

This type of chopped salad was once common breakfast fare in Israel.

You can find crisp, delicate pea shoots in the spring at farmers' markets, Asian markets, and some specialty foods stores.

Asian flavors add some heat to the classic French dish moules marinières.

Thick slices of pancetta are cubed and fried for the tastiest croutons ever.