Amiel Stanek

This stuff is crazy good.

A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.

This easy, beach-ready sandwich pairs juicy summer tomatoes with tangy giardiniera and crunchy shreds of iceberg. Bring napkins.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

This creative sandwich uses two leftovers: turkey and stuffing.