Grilling

Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with Cornmeal Bao With Turkey and Black Pepper Sauce.

Marinate chicken breast cubes and vegetables in a blend of garlic, fresh dill, lemon, and olive oil for super-juicy, flavorful grilled skewers.

A quick dip in a simple marinade spiked with garlic and cayenne makes for grilled skirt steak that's tender and flavorful. While the steak rests, grill cherry tomatoes and toss with blue cheese for a warm side salad.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine.

Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that invites chefs to create delicious, nutritious, and sustainable burgers by blending mushrooms with meat. For his burger, Ray combines button mushrooms with beef for a juicy patty, then tops it with a zesty Ginger-Lime Mayonnaise.

This fried chicken from chef Suzanne Goin of LA’s A.O.C. gets a spicy boost in both the marinade and the breading.

Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad.

Make the most of ripe summer tomatoes by turning their juices into a dressing for this grilled bread and hanger steak salad.

The secret to making perfect crisp-crusted pies at home is in your charcoal grill.

This is simply the most tender, succulent chicken you can eat—thanks to the yogurt marinade, which is a great tenderizer. These skewers are wonderful grilled, but broiling under high heat is delicious too. If you use wooden skewers, soak them in water for at least 15 minutes before using them, so that they don’t burn before the chicken is cooked.