Sear

With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful. 

Quick-cooking pork chops get a leg up thanks to a speedy, sweet-and-salty pan sauce that feels a lot more dressed-up than it is.

This sweet-and-sour pork tenderloin is quick enough for weeknights but fancy enough for company.

Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.

There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you’ll agree.

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

Chef Harold Villarosa turns the Filipino staple kare-kare into a peanutty-buttery condiment perfect for spooning over any shellfish.

This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.

White fish bathed in a silky scallion-ginger butter. What else do you need to hear?

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

These crunchy garlic chips belong on every steak you make.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

A juicy, buttery, steakhouse-worthy dinner in 30 minutes flat.

The squid only takes 3 minutes to sear for this simple salad.

It's all about that special sauce.

Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot.

The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!