The Bon Appétit Test Kitchen

An aromatic broth of garlic, scallions, and ginger infuses the fish and helps keep it incredibly moist.

Serve this no-frills feast with cold beer and bowls of melted butter and steaming broth for dipping. The broth cleans the clams, particularly steamers, of any stubborn grains of sand. To serve 4, halve the recipe and divide ingredients equally between two large (8-10 quart) pots.

Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

Our update of the Waldorf salad has so much crunch, we skipped the walnuts. Serve with grilled pork, fish, or chicken.

Using a combination of red, white, and yellow carrots will make this slaw even more striking.

Also known as Korean-style or cross-cut short ribs. We fell in love with this bone-in cut at Korean BBQ joints and are therefore partial to its Korean name (and flavor possibilities). Buy 2 pounds of cross-cut short ribs, each sliced lengthwise about 1/3" thick.

Pound the pork into superthin cutlets to get the best crust-to-meat ratio. Make extra for a next-day sandwich.

We love this marinade on Kalbi . Try it for an Asian twist.

Also known as the bottom sirloin or triangle steak. Beefy enough to stand up to a bold spice rub, this cut is legendary in California, where the oak-grilled steak is served with salsa and beans.

Candy-stripe beets (also known as Chioggia beets) won't bleed into this yogurt dressing as their red cousins would, so they make this summer slaw beautiful. They're available in better supermarkets and at farmers' markets.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.

Sprinkle these simple cookies with sanding sugar and serve them with ice cream. Or leave off the sugar and serve with tea for a more savory option.

Cherry tomatoes—grilled on the vine and drizzled with fragrant basil-mint oil—burst with flavor alongside salty grilled Halloumi cheese and crisp, cool watermelon.

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. (Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.) These steps can be applied to most cuts; you'll need to cook a thicker steak for more time and a thin one for less, but the principles are the same: Build a two-zone fire so you can sear it over hot embers, then finish cooking over medium-low to keep it juicy. Master this technique, and you've mastered grilling.

Also known as fajita steak. It might look like a weight lifter's belt, but skirt steak is juicy and delicious. With a flavor-to-cost ratio that works strongly in your favor, this thin cut cooks quickly for an impromptu BBQ. Buy one 1 1/2 pound skirt steak (about 1/2" thick) and cut it in half crosswise.

Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy.