Meat

For pork chops that cook in record time, we turn to an unexpected ingredient: sugar. A pinch helps the chops caramelize and develop an exceptional golden-brown crust.

Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.

Set up all of your mise en place before you start cooking. You’ll go from raw ingredients to a glossy stir-fry in the time it takes to make a pot of rice.

One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand just how complex dried chiles can be.

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

Cut into steaks, pork shoulder is a well-marbled, quick-cooking cut that's terrific for grilling—especially when seasoned with a barbacoa-style rub.

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.

Cooked in a pan on the grill, this double-decker smash burger won’t smoke out your kitchen, blanket your stove with grease, or force you to spend even one more minute of the sweet summer nights indoors.

Herby cumin-spiced lamb and squash over a bed of creamy hummus makes for a delicious and simple dinner. Serve it with lots of toasted pita for scooping everything up.

Lamb chops need enough time on the grill to let the fat render. You’ll get flare-ups as the fat melts onto the coals—that’s inevitable—but instead of letting the chops char, just move them to a new spot as needed and keep going.

Our go-to I’m-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it’ll feel like summer.