Epicurious

This fish is topped with cilantro, but it's also great with pickled ginger.

Any combination of flame-kissed veggies brushed and tossed with this easy vinaigrette makes a deliciously smoky side.

Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.

Lamb's-quarters is a common weed that is being rediscovered as the super-food it was reputed to be centuries ago. It goes by many names, but the most descriptive is wild spinach because that's exactly what it tastes like: Spinach, only way better! If you like creamed spinach, you'll love creamy lamb's-quarters, baked under a cheesy crumb crust.

Keep the husk on for perfectly steamed kernels. Grill it naked for sweeter nuggets.

Be sure to use only silken tofu for this dairy-free lemon dessert. You'll find the tofu in shelf-stable packages in your grocery store.

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

An overnight soak in buttermilk and a few key spices makes for the most flavorful, tender fried chicken.

In this addictive snack food, maple syrup creates an almost candy-like shell.

Bar-shaped desserts abound in the Midwest. This version is particularly rich.

Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.

Serve up the Polish pair as a hearty soup.

A long-standing Maryland favorite, the crab cake—plus fresh avocado and a dollop of Sriracha mayo—pumps up an iconic sandwich.

Rhode Island-style calamari, which is served with hot cherry peppers, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.

Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.

This simple tangy-style potato salad is inspired by dill pickle-flavored potato chips.

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

Broccoli rabe and pasta, crowned with golden shards of garlic and zapped with a touch of chile heat, is one of the fastest dinners to make, and definitely one of the most satisfying. Because broccoli rabe is loaded with vitamins, minerals, and cancer-fighting bionutrients, I like to double up on the greens. Those who find broccoli rabe a bit bitter—it is a cousin of mustard—will find that the bitterness is greatly tamed by boiling it in lots of salted water with the pasta. You can embellish this basic rendition with bacon or sausage, but it's pretty darn delicious just as it is.