Saute

Cooking boneless (but skin on!) chicken thighs underneath a heavy skillet renders extra-crispy skin on the outside and super-juicy meat on the inside.

Cooking chicken thighs skin-side down allows the skin to get extra crispy. But why stop the crunch factor there? Pair the chicken with fresh, crunchy summer vegetables.

Toss large pieces of salmon in cornstarch before cooking and they'll develop a delicate crust that really grabs onto the spicy-sweet teriyaki glaze.

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

Slices of chicken get dredged in seasoned flour, sautéed in butter, and smothered in a tangy lemon-butter pan sauce that’s studded with salty capers.

Giving pork tenderloin a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.

The secret to making these gingery sesame noodles super-satisfying: When sautéing the ground pork, don’t break it up too much—big, chunky pieces really make the final dish.

Coating chicken in cornstarch before stir-frying gives the meat in this takeout-inspired dinner a golden crust and helps thicken the oyster sauce–fortified glaze.

Caramelized pineapple and sautéed shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. We like it spooned over rice noodles and topped with cucumbers, onions, and peanuts, but it’s also great with any grain.

Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.

My fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with smoky pork and rich bites of sautéed mushrooms.

A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

Fry shreds of leftover slow-cooked pork to an irresistible crisp for this quick, gingery green bean and cabbage stir-fry.

Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.

This savory wild rice dish is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs.

Top this sweet and spicy hash with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

The recipe calls for parsley and basil, but consider this dish a canvas for whatever tender herbs you have kicking around: cilantro, dill, tarragon, sage, chives, fennel fronds. Mix and match at will.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.