Cast Iron Skillet

If you can't find sweet, savory dried Chinese sausage, use an equal weight of maple-cured bacon instead.

Baked in cast-iron skillets, these loaves are dense, soft, and subtly sweet.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

You'll love this spiced alternaburger with its fresh finishes; kids will love the handheld dinner.

Achieve the deep, comforting flavors of slow-cooked pho in an hour with a few clever shortcuts.

Splurge on lamb rib chops or save on loin chops; either way you will enjoy this Moroccan-inspired meal. The familiar flavors of an everything bagel make a surprise appearance here to spice a zesty yogurt dip. Harissa paste (available in specialty food stores and many grocery stores) adds a fiery punch to chickpeas simmered with carrots and tomatoes. It can vary greatly in spiciness and saltiness from brand to brand, so add a little at first and taste as you go.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves. While it's ok to cook the frittata over direct heat, you want to make sure the grill isn't so hot that the bottom burns before the center is set. Ideally, you should grill the frittata over moderate heat--when you can hold your hand 4 to 5 inches from the grill for 4 to 5 seconds.

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.

If you decide to make this out in the wild, pack the perishables in a cooler.

Serving Size: 8

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

Here's how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.