Dawn Perry

Basil is wilted like a leafy green in this stir-fry, then added raw at the end for a double dose of its aromatic flavor.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape.

This side dish is equally good with steak, broiled fish, or seared lamb chops.

In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

A surprisingly easy sweet-tart lamb roast is just the thing to feed a crowd this Easter.

Totally elegant, easy, and seasonal, this is just the main to make for your next fall dinner party.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.

Without the hassle of breading and frying, eggplant Parmesan goes from special-occasion project to easy weeknight dinner.

The best part of making duck confit? All the rich fat you're left with. Use it to roast potatoes—it's an easy way to upgrade a classic. What ever you do, don't throw it away (it freezes great).

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

A simple, quick-cooking dish of scallops basted in nutty brown butter and brightened with a squeeze of fresh lemon.

"I love the richness of the feta and the crunch of the sunflower seeds against the tender squash."—Dawn Perry, senior food editor

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

Just as easy and fun to cook as they are to eat, mussels deserve a spot in your weeknight dinner rotation.