Lillian Chou

A bowl of these refreshing noodles—a riff on a Japanese classic that gets topped with silky tofu—is clean and light, yet still hearty enough to make a satisfying meal.

To keep things simple, we don't peel the fruit before baking it. As a result, it's best to avoid ''fuzzy" fruits such as peaches and apricots.

Nutty and faintly sweet, our fast peanut sauce tops pork chops for an American take on the Southeast Asian specialty.

A simple recipe for flaky grilled halibut with an herby sauce.

This is a great excuse to get outside and grill—and an even better excuse to have smoky kielbasa for dinner. A vinegary potato salad adds a welcome note of acidity while making this a meal in itself.

Think of this as "panzanella verde." There's a lightness here and an herby earthiness that make this the kind of salad you really want on the hottest of summer days.

Any simple grilled meat would work well alongside this stunning side dish—the long, thin folds of zucchini have visual élan to spare, perking up every plate they touch.

A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again and again.

Obviously, those who devote their lives to pork are going to have the best recipes for it, which explains why porc charcutière—named after pork butchers—is such a time-honored preparation. This version is lighter and a lot quicker than a traditional one, but its flavors are no less fine-tuned.

While there's no substitute for eating a bowl of mussels on France's Atlantic coast, you'll be surprised at how easy it is to re-create this briny, aromatic dish at home.

An almost mystical combination beloved in France, mushrooms and fortified wines like Madeira elevate everything they touch. The results are exceptionally fine when you put their magic to work on great-tasting (and inexpensive) blade steaks.

Getting rid of the crust for this clever play on quiche Lorraine is a win-win: The cooking process is simplified, and you're left with the very best part of the quiche.

With sustainability in mind, we taste-tested a variety of domestic caviars. Trout roe had the pop and brininess we were looking for—and it was especially pretty.

Food editor Lillian Chou, who is also gourmet's resident runner of marathons, swears by quinoa: "I have so much more energy if I eat it before a race!" And transforming this power grain into crisp cakes topped with a substantial rustic sauce and gooey softened mozzarella creates another compelling reason to love it—it just tastes so good.