These balsamic-glazed oven-baked ribs are a grill-free summer dinner with tender foil-baked meat and a glossy sweet-tangy barbecue sauce. Paired with Edy Massih’s garlicky mashed potato salad, made with roasted garlic, Greek yogurt, lemon, preserved lemon, and herbs, it’s a bright, make-ahead-friendly menu for cookouts or weeknights.
This Maine-inspired spring dinner pairs golden seared halibut with seasonal fiddleheads, lemon-caper butter sauce, pea shoots, and fresh herbs. From Devin Finigan’s A Kitchen on Goose Cove, it celebrates the short window when local Maine halibut and fiddleheads overlap for a fresh, coastal, farmers market–driven meal.
Samin Nosrat’s Piri Piri Chicken from Good Things is a bold, spicy chicken recipe made with roasted Thai chiles, Fresno chiles, garlic, smoked paprika, vinegar, and bay. Marinated overnight and roasted until burnished, it’s smoky, fiery, punchy, and perfect for anyone who loves a high-impact chicken dinner.
Eric Kim’s Salted Salmon Steaks with Celery and Mushroom turns a few everyday ingredients into a simple, flavor-packed salmon dinner. A 30-minute dry brine seasons the fish, locks in moisture, and helps celery and mushrooms soak up savory salmon fat as everything roasts in a hot oven. Serve with rice.
This salmon recipe transforms skeptics with a layered umami sauce (fish sauce, soy, oyster, sesame, chili) that adds savory depth without fishiness. A panko crust locks in moisture and texture. Simple, restaurant-quality, and proves that quality fish sauce elevates seafood.
This crispy sesame rice bowl combines deeply golden, intentionally scorched rice with bright spring vegetables – asparagus, sugar snap peas – tossed in a soy-wasabi-plum dressing. Topped with a baked jammy egg and fresh radish, it’s a balanced, light dinner that comes together in one skillet while eggs roast alongside.
This crispy cod recipe features a thin cornstarch-coated fillet seared to a delicate crust, served in a clean, layered leek broth built with chicken stock, fish sauce, and fresh lemon. Finished with melting lemon-thyme butter, it’s a light but warming bowl ideal for early spring weeknight dinners.
This chile-crisp shrimp and green beans recipe delivers bold, layered flavor in 20 minutes. Instead of store-bought chili crisp, you build a quick infused oil with shallots, garlic, and cinnamon, then cook shrimp marinated in soy, cumin, and red pepper flakes. Peanuts add crunch. Serve over rice or in lettuce wraps.