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Delivering a lot of summer glamor for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes' coloratura acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

Everyone—not just whiskey fans and pyromaniacs—will love this steak and its rich, tangy sauce. The type of whiskey you use will leave its own imprint on the sauce: Bourbon will make for a sweeter sauce, while rye will add some nice yeasty notes. Scotch will take it in a smokier direction. Do be careful when flambéing: Because this recipe calls for a generous amount of whiskey, the flames may shoot quite high (it’s a necessary step to take the edge off the alcohol).

Inner radicchio leaves make the best cups.

Simple and sophisticated.

Serve with purchased guacamole.

Baby arugula is sold prepackaged in markets. It has a clean, sharp flavor.

Tender and flavorful, sirloin needs little adornment. The olive sauce imparts just the right hint of spice and saltiness—and it's ready in about ten minutes.

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.

Beurre blanc—the classic French butter sauce—is a cinch to prepare and has a tendency to make just about anything taste better. This take on it uses the scallops' juices to add complexity.

Using lamb slashes fat; mixing a milk-soaked pita into the patty keeps it moist.

Grinding dried porcini mushrooms in a spice mill creates a deeply flavorful coating for the steaks.

A savory crust and simple sauce lift this roast into the special-occasion realm.

This is the perfect entrée for a holiday dinner for two. Complete the meal with sautéed green beans and wild mushrooms and a wild-rice pilaf with chopped fresh parsley and hazelnuts. For dessert? Chocolate mousse topped with rum-spiked whipped cream and chopped crystallized ginger.

Dukkah is an Egyptian spice blend that traditionally has hazelnuts or chickpeas as a base. In this version, pistachios are used instead.