Keto

In true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak.

Kebabs are not only fun to eat, they also save time: It takes less than 10 minutes for these lamb cubes to cook up medium-rare. The marinade, made with fresh thyme and rosemary, infuses both the meat and the vegetables with south-of-France flavor.

Pa-O Long Beans Finding long beans is worth the effort — the high heat of the wok is just too much for green beans, which aren't as hearty.

Cooking romaine in olive oil brings out its sweetness while preserving its crunch.

Dipped in peanut sauce, these beef satés are flavor bombs on a stick. Don't be put off by the long list of ingredients — we promise you won't be disappointed if you make the sauce from scratch. (It's so much fresher and more complex than any bottled product you may have used in the past.) The meat can be marinated and the sauce prepared ahead, so you just need to grill the satés before serving.

Babi Chin
This tender braised pork is wonderfully easy to make. The aromatic spices — cinnamon, clove, and coriander (which is toasted before grinding to deepen its taste) — add so much flavor that there's no need to brown the meat before braising it.

Its firm flesh and assertive taste make arctic char a great choice for the grill. The ground chipotle in the quick marinade gives the fish a hint of smoky heat.

If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes all the difference between mushy and fluffy rice.

This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it's also great as a sandwich filling.

The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill.

It's always exciting to find a cooking method that has a dramatic effect on the flavor of your food, and this technique certainly fits the bill. Black bass, liberally seasoned with garlic, olive oil, and lime, is wrapped in layers of water-soaked paper, then buried under hot coals.

Orange peel and juice can be substituted.

An intense Mediterranean topping really brightens the flavor of this fish.

Requiring just a few ingredients and minimal cooking, this hors d'oeuvre is the epitome of elegant simplicity.

Ask your butcher to butterfly the leg of lamb for you.

Although this turkey (or chicken) broth is time-consuming to make, it really does benefit from simmering on the stove for hours. The whole heads of garlic mellow into deep sweetness, giving the broth an authentic Italian flavor.