Blender

Inspired by Cantonese char siu, this boneless pork shoulder is gloriously shellacked with a molasses glaze for the perfect balance of sweet and savory.

If you've ever had kalbi at a Korean barbecue restaurant, you've had grilled flanken-style short ribs. Look for them prepackaged in the meat case, or ask your butcher. This concentrated, aromatic, spicy-sweet chile paste seasons the ribs robustly in as little as 15 minutes.

This quick and easy grilled salmon dinner is all about the bright and tangy green sauce. Make a big batch tonight, so you can drizzle it over everything for days ahead.

This refreshing beverage makes the most of peak-of-the-season strawberries. Look for the best you can find. You can skip the rose water, but its delicate flavor goes really well with berries and will add something special.

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

Save your beautiful farmers' market berries for dessert and use the frozen stuff here instead.

This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.

The key with tenderloin is making sure it’s not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

This frothy salted Turkish yogurt drink is endlessly refreshing.

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.

Make the dressing in a food processor if you like, but it won’t be as smooth or have that bright green hue you get when you do it in a blender.

Now I know y'all get excited about fast-food breakfast sandwiches but the speedy prep always makes them look so lame! That, and they often lack quality ingredients, which makes them a total gut bomb. But now all your dreams are alive and they're layered together in this dreamy breakfast sandwich. It's so seductive you'll forget why you ever ate eggs in the first place.

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

Coconut cream is what gives this soup its velvety richness. Otherwise it’d just be green juice and noodles!

Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

This sugar-free applesauce is a cinch to make at home in your Dutch oven.

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.