Andy Baraghani

Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish—we’re talking head to tail and inside and out.

Squid loves the grill, getting crispy-charred along the edges and tender in the middle. For even more punch, pair it with smoky bell peppers and a lemony herb salad.

Adding an entire lemon—skin, pith, and flesh—to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.

If you don't have a grill, just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture.

The crosshatch pattern isn’t just for show (even though it does look cool)!

A heap of basil, tossed through just to wilt, adds a punchy, cooling element to this dish of chile- and garlic-marinated shrimp. Spoon it over a fluffy pile of white rice for a fuss-free summertime dinner.

The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.

Mangoes and turmeric contain vitamins and antioxidants that are said to help brighten dull skin.

To make sure your semifreddo is more sweet than savory, start with ⅛ tsp. CBD oil if it's particularly strong.

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in savory caramel. Soy sauce, garlic, and chiles bring even more flavor and a little bit of heat.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience!

The garlic-curry crisp in this recipe is your new secret weapon.

Here’s a low-effort dinner bowl that comes together in less than 30 minutes.

The trick to this recipe is using the pan sauce as a base for the sesame noodles.

Salt and bittersweet chocolate lend a savory, sophisticated edge to this typically saccharine-sweet dessert.