Root Vegetable

Massaging the greens both softens and seasons them before grilling.

Dorade, red snapper, or black bass fillets all work great in this summery roasted fish dinner.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.

This luxe burger gets its umami-packed richness from dry-aged steak. One bite of the juicy patty, steak sauce–flavored onions, and rich herb butter and you'll know it's worth every penny.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

Grilled peppers, scallions, and sausages come together in a snap for this summery taco dinner.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

You’ve probably never thought of throwing some brisket on the barbie, but this recipe will totally convert you. It’s all about giving this underrated cut the attention it deserves – let the dry marinade flavors penetrate and tenderize the brisket and I promise once it hits the barbecue, the aroma will blow your mind! And the pickled fennel? You won’t believe how good it tastes either.

Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.

A fragrant butter—infused with cardamom, garlic, and thyme—adds layers of flavor to this stunning steak dinner.

A heavy-hitting marinade and a vibrant plum and herb salad transform pork rib chops into a memorable summer meal.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.