Roast

This antioxidant-and fiber-packed salad is a perfect side for your summer dinner and spring brunches. With the fragrant addition of caraway seeds and curry powder, you'll be in anti-inflammatory (and flavor) heaven.

No soaking, husking, or silking required: The corn cobs will slip right out of their husks when cooked.

Yogurt gets used two ways in this simple dinner party–worthy dish: first it provides a tenderizing marinade for the chicken, then more yogurt is mixed with the pan juices to create a rich sauce for serving.

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

Skillet smoking is a chef's trick that's easy to do at home.

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

These tomatoes are doused in a mixture of balsamic vinegar, brown sugar, Worcestershire, and garlic before going into the oven. The results are melt-in-your-mouth tomatoes with flavors reminiscent of homemade ketchup. Use it in Charred Romaine Greek Salad With Quinoa-Crusted Feta .

This obviously isn't really a shawarma—there is no lamb and no fat—but it is a way of slow-cooking cauliflower that makes it feel substantial and tasty enough to warrant the association.

If you want to add great flavor to a pork loin, brine it. If you want to add super flavor to your pork loin, stuff it with your favorite Cajun-country sausage. This recipe is worth all the effort.

Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their "always the bridesmaid" status once and for all.

I love the way the sweet-and-sour rhubarb butter adds flavor to this chicken as it cooks—I think you will too!

At Rioja, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness.

Because beets are sweet and earthy, they need a good helping of acidity and salt to brighten them up. Immediately after cooking, dress beets in vinaigrette and salt to let them marinate.

Naturally sweet carrots are perfectly balanced by a nutty, fragrant brown butter. If you can't find carrots with tops, substitute 2 Tbsp. coarsely chopped fresh parsley.

Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.