Cast Iron Skillet

The shrimp cooks in minutes, so while it’s marinating, set out a platter of lettuce cups, mint sprigs, chopped peanuts, sliced cucumbers, and the reserved sauce.

Top shallow bowls of hummus with crispy spiced beef and fresh tomato salad for an easy, protein-filled dinner.

Char tender, crunchy, irresistible mini heads of romaine lettuce on the campfire, then smother them in dilly buttermilk dressing.

Take your cast-iron pan to the grill for this classically flavored crispy fish sandwich recipe (or, if you don’t have a grill, fire up the stove—the breeze won’t be the same, but the sandwich will still be delicious).

Tossed with crunchy cucumbers, peanuts, and fresh red chiles, this salad makes a refreshing summer dinner spooned over rice or all on its own.

If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.

I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.

Butterfly your chicken with confidence—the flatter the bird, the more contact with the cast-iron pan—and the more crackly skin to enjoy at the end!

Humble white vinegar does double duty here, tenderizing chicken thighs while giving them a tart flavor accentuated by a super-easy charred lemon–garlic sauce.

Thick-cut planks of roasted cauliflower make for a stunning vegetarian entrée, especially when dressed with a sweet-and-spicy, chutney-like relish.

Browning sausage in the same skillet used to bake this pizza not only preheats the pan (the key to a crisp crust), it also infuses that crust with rich, porky flavor.

How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a crisp and juicy bird with a built-in side dish.

Pounding a skinless, boneless chicken breast to even thickness helps it cook it quickly and evenly. For extra flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.

Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.

Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can’t season it a day ahead.