Bon Appétit

Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours.

A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken. 

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.

A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.

Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.

Running out of Thanksgiving pie is the biggest drag of the holiday season. Console yourself by making these cookies with oats, chocolate chips, dried fruit, and nuts.

Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.

Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.

A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.

The key to these juicy steaks is to flip them often, so the fat renders evenly without overcooking the meat. And don’t sleep on that herb salad—it adds freshness to the sticky-salty-sweet pork.

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.

Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don’t call it avocado toast!

The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can’t find Italian frying peppers or just aren’t feeling them, grilled eggplant or zucchini would also pair well here.

Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted vegetables.

This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don’t like mushrooms? Skip ’em!

Poaching boneless, skinless chicken breasts in well-salted water yields juicy, flavorful meat that won’t dry out. Crunchy veggies and a punchy Dijon vinaigrette make this hearty salad complete.

We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light

Here’s a Sichuan-inspired stir-fry of snappy, blistered asparagus and crispy pork. Can’t find asparagus? Green beans or snap peas work just as well. (One thing that’s non-negotiable: a side of chile crisp.)

A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.

The combination of garlic and ramps may seem like overkill, but we promise it’s not. The garlic will mellow as it cooks while the ramps stay pungent.