Oregano

Incorporating tender slow-roasted pork into a sugo (sauce) brings out its fullest potential.

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

The stems of Swiss chard get short shrift way too often; when they're beautiful rainbow chard, they deserve a dish all their own. Blanched to remove toughness, then grilled—yes, we like our chard charred—their earthiness is a natural complement to meaty fava beans.

This dish embodies what's great about grilling: Just a few minutes over the coals transforms a handful of simple ingredients into a tasty dinner that's fuss-free and sure to please everyone.

Even lovelier atop coarsely torn escarole.

The ingredients here evolved from the Miraglia family's favorite way to roast capon, but the simplicity of this dish will resonate with anyone looking for a beautiful and delicious all-American turkey.

This impressive dish requires very little prep work, and the whole thing is cooked in just one pan. Serve with toasted slices of crusty bread.

Skirt steak is delicious served plain, but since you can get such fantastic South American flavor out of these basic pantry items, why not embellish it?

Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.

As in the classic recipe from Richard Olney's Simple French Food that inspired this one, two key innovations ensure a moist, incredibly succulent chicken. First, the birds are spatchcocked, meaning they're butterflied and spread flat so that both the white meat and the dark can be perfectly cooked; second, an herbed-ricotta filling is pushed under the skin, puffing slightly during cooking and extending the meat's flavor in a creamy direction. Actually, you'll notice how much we liked the filling — we call for extra to be baked in a separate dish so that everyone gets a helping. The filling becomes a cross between a popover and a soufflé in texture, with oregano and parsley supplying a suggestion of the Provençal countryside.

The flavors of Mexico enliven this very adaptable spice paste, which is excellent on grilled beef and chicken as well as pork. If you want to make the flavor even more complex, substitute crushed chile de árbol, dried pasilla, or New Mexico chiles for the red-pepper flakes.

The sauce would also taste great with pork tenderloin.

Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje.

Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.

This creamy-crispy take on mashed potatoes, similar to a giant latke, is ideal for a dinner party because it can be assembled ahead.

Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured.

Protein-packed lean shrimp really satisfies.

Pasta, cheese, and a few summer vegetables make a quick and easy main course.