Make Ahead

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

Inoue loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Solar salt is coarse and crunchy and keeps its shape; Asian markets stock it, but kosher salt is fine, too.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Toss together just before serving to prevent wilting.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

The jammy mash-up of berries with coconut milk and cardamom makes these pops just rich enough-and irresistible.

The carrots are shocked in ice water after shaving to give them a wavy shape and slightly soften their crunch.

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.

The bacon wrap is a genius way to secure flavorful fresh herbs inside the fish.

Bar-shaped desserts abound in the Midwest. This version is particularly rich.

An overnight soak in buttermilk and a few key spices makes for the most flavorful, tender fried chicken.

Rhode Island-style calamari, which is served with hot cherry peppers, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.