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The fennel seeds turn into an aromatic, crunchy crust on the skin.

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

A lot of people assume that being healthy means that red meat is off the menu. But I'm delighted to say that it's very much on mine. That said, I am a stickler for ensuring that the meat we eat is of the highest quality and that it is always paired with an abundance of vegetables. Plants are always my main focus, but a little bit of good-quality meat here and there has worked best for me. I have tried being vegan and vegetarian but my health suffered during those phases. We are, after all, omnivores and so, unless you have a specific dislike of, issue with or reaction to meat, I think it's a food group that has an important role in our diet. If you like carpaccio, this recipe also works incredibly well with the beef served raw and very finely sliced.

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals.

Frozen cherries are the star in this vibrant pan sauce that comes together in minutes while the tenderloin rests.

Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe—just great-quality meat paired with a garlicky herb butter. Perfect!

This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.

This delicious omega-3, brain-boosting salmon burger is the tastiest way to have it all. Made from simple canned salmon (nothing fancy!), this is a budget-friendly way to enjoy all of the nutritional benefits salmon has to offer. The Creamy Chive Sauce is like a more-delicious version of tartar sauce—and pairs perfectly with any type of fish.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.

"Don't dump a bunch of sauce on your crispy skin— you'll ruin it. Put your sauce on the plate and place the fillet on top."—Donald Link

Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

Charred Rosemary–Infused Vodka Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland.

You'll love this spiced alternaburger with its fresh finishes; kids will love the handheld dinner.

This is one of my favorite ways to prepare salmon. The marinade in this recipe is the perfect combination of spicy, sweet, and savory—in fact, I also love to use it with steaks or chicken. The Sriracha sauce (aka rooster sauce) is a must, and you can find it in the Asian section of most supermarkets.

Splurge on lamb rib chops or save on loin chops; either way you will enjoy this Moroccan-inspired meal. The familiar flavors of an everything bagel make a surprise appearance here to spice a zesty yogurt dip. Harissa paste (available in specialty food stores and many grocery stores) adds a fiery punch to chickpeas simmered with carrots and tomatoes. It can vary greatly in spiciness and saltiness from brand to brand, so add a little at first and taste as you go.