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Fresh salmon makes these ginger and scallion-laced burgers luscious and flavorful. Pile them high with peppery watercress, crunchy cucumber quick pickles, fragrant mint, and cilantro.

Pork tacos al pastor may get the fame, but this fish al pastor deserves plenty of glory. A potent chile marinade adds lots of flavor before the fillets hit the grill, and a pineapple salsa is the perfect finishing touch.

These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of lime juice, salt, and EVOO, and dinner is done.

The trick to keeping this salad crisp? Salt, drain, and squeeze excess liquid from the cucumbers before dressing them. Add a swoosh of yogurt and juicy oven-baked meatballs to make it a flavorful, filling meal.

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar.

In this frittata, corn adds the perfect texture while a jam-like tomato compote adds a wonderful sweetness.

In this recipe, sweet, juicy tomatoes get paired with two cheeses, fragrant herbs, and a flaky crust. We can’t think of a better way to enjoy the last tomatoes of the season.

Escabèche translates to “marinade,” which is exactly what you’re making here: a bright, tangy marinade full of pickled vegetables that also makes an ideal sauce for juicy, thick-cut pork chops.

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.

These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.

Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.

This recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand. Their version is baked in a tandoor-like oven, but I've adapted it for a grill or oven. The two-stage cooking method is essential: The initial roasting at moderate heat partially cooks the meat while dehydrating the skin, getting it ready to crisp up later on and allowing all the scattered bits of fresh aromatics and dried spices in the marinade to adhere. The final stage of cooking is hot and fast, using saffron-infused coconut oil as a basting liquid. The end result is a juicy, fragrant, and intensely flavorful bird, tinted canary gold—its skin smoky, charred, and crisp. The pineapple-chile dipping sauce lends its sweet tang and a mild kick of heat to round out the meal.

Nothing against pan-frying fish to get that crispy skin, but cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.

The truth is, there’s a time and a place for whole-wheat pasta. Its nutty, earthy flavor isn’t the best match with a light tomato sauce, but it works quite well with bolder ingredients like capers and anchovies, which can stand up to the pasta’s wholesomeness. Hearty vegetables pair well, too. Here, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. For even more texture, grated cheese is swapped for toasted bread crumbs. In Italy, they’re known as pan grattato, or “grated bread,” as peasants once used them as a cheese replacement on their pasta because they couldn’t afford the real deal. Nowadays both are easily within reach, but the crunch they add here makes it easy to leave the Parmesan behind.

There are many variations of Gobernadores, but they typically include shrimp, mild chiles, and cheese. Here, chef David Castro Hussong adds bacon, which gives the dish a surf-and-turf feeling.

Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.

This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.

This dish is all about assembly, not time at the stove. You’ll quickly sauté chickpeas and corn, then gather the supporting characters: lettuce, tomatoes, avocado, feta, and lime.