This recipe is inspired by the fajitas we had at Ninfa's; read about our visit here. To ensure that the bell peppers and onion were perfectly softened but not mushy, we seared them over a hot fire and then moved them to a disposable aluminum pan on the cooler side of the grill to gently steam. We opted to use skirt steak, the classic (some say the only) choice for fajitas. For the best flavor, we whipped up a marinade of salty soy sauce, vegetable oil, garlic, and sweet-tangy pineapple juice. Reserving some of this marinade to toss with the grilled bell peppers and onion before serving them bo ..read more

Our go-to approach couples a less-expensive cut with smart science, and rewards you with tender, rosy slabs for multiple meals ..read more

To create a vegetarian version of a savory, unctuous tomato-meat sauce, we started with cremini mushrooms and tomato paste—both rich sources of savory flavor. Extra-virgin olive oil did double duty, enriching the sauce and helping toast the classic Italian aromatics: garlic, dried oregano, and red pepper flakes. We bulked up the sauce with chopped chickpeas that had been rinsed of their excess starch. To thin the sauce without watering down its flavor, we added vegetable broth ..read more

We started by leaving some of the fat on a flank steak and slicing the steak lengthwise into three long strips. We then rubbed the steak with a flavorful paste made of minced canned chipotle in adobo sauce and ground cumin. On the grill, the fat from the steak melted and dripped onto the fire, vaporizing and creating smoky, meaty compounds that enveloped the steak with grill flavor. We grilled scallions and jalapeños in addition to the steak; once the vegetables were well charred, we chopped them and seasoned them with fresh lime juice and earthy adobo sauce to create a quick green salsa that ..read more

The worst thing that can happen when digging into a layered dip—which is typically built in a deep bowl that showcases all the layers—is losing your chip in the dip. For this recipe, we rethought the architecture a bit and chose to build our dip on a platter. By layering store-bought hummus, rich Greek yogurt, and a mixture of Greek salad vegetables, olives, and herbs, we formed a foolproof way to enjoy the dip—even at the fanciest of parties ..read more

While removing both meat and vegetables from lasagna makes it a much simpler affair, it can result in a dish lacking in texture, flavor, and stature. This recipe upgrades each of the components—tomato sauce, cheese, and noodles. Tomato paste, minced anchovies, grated Pecorino Romano, and a dash of sugar boosted the complexity and body of the sauce, while a small can of diced tomatoes added texture. We replaced the usual trio of cheeses with more-flavorful alternatives: We swapped ricotta for cottage cheese (mixed into a no-cook sauce with heavy cream, more Pecorino Romano, and seasonings), moz ..read more

Are your marinades actually doing anything? Learn the keys to effective marinating ..read more

While slightly sweet versions of challah may be more common, this savory spin uses an aromatic and colorful combination of floral saffron and woodsy rosemary. Steeping the saffron threads in boiling water releases the full potential of this spice's water-soluble flavor compounds. A small amount of sugar helps create a nicely browned exterior and a tender interior texture; plus, it complements the complex flavors of the saffron and rosemary (without making the bread sweet). As with the Furikake Japanese Milk Bread, you'll use the dough-mixing technique called tangzhong, starting with a simple c ..read more

Unlike other proteins that look anemic if not seared over direct heat, naturally vibrant pink shrimp are great candidates for the oven. Since shrimp cook so quickly, we jump-started the potatoes and fennel before sprinkling the Mediterranean-flavored shellfish over the top to finish in the oven. Briny kalamata olives and salty feta cheese gave this simple dish a savory finish, and lemon juice brought it all to life ..read more

Millionaire’s shortbread has a lot going for it: a crunchy shortbread base; a chewy, caramel-like filling; and a shiny, snappy chocolate top. The only thing that could make it better would be foolproof methods for producing all three layers. We started by making a quick shortbread with melted butter rather than pulling out the mixer or food processor. Sweetened condensed milk is important to the flavor of the filling, but it also makes the filling vulnerable to breaking because the whey proteins, crucial to keeping the mixture emulsified, have been damaged by heat both during processing and du ..read more