Nok Suntaranon’s seared scallops and crabmeat in yellow curry sauce delivers a restaurant-worthy Southern Thai dinner in about 30 minutes. Kalaya House Curry Paste, coconut milk, shrimp paste, dried shrimp, lime leaves, and Fresno chiles create a rich, spicy, citrusy sauce balanced by sweet seafood and perfectly seared scallops.
Inspired by a dish at Planta Queen, this Creamy Tom Yum Pasta combines al dente rigatoni with a coconut cream-tom yum sauce, sautéed sweet corn, and a vibrant cilantro chimichurri. It’s a bold, comforting, and surprising recipe that balances heat, brightness, and richness for the ultimate weeknight or dinner-party pasta.
Eric Kim’s kimchi bibimguksu is a refreshing cold Korean noodle dish made with somyeon noodles, kimchi, tomatoes, cucumber, and a soft-boiled egg. Tossed in a spicy gochugaru-sesame dressing, it’s an easy late-summer meal that puts farmers market produce to delicious use and may win over even the biggest kimchi skeptics at dinner.
Still deciding on a burger for your holiday weekend? May I suggest Thomas Straker’s Chili Cheese Smash Burgers – buttery milk bread buns, a tangy shallot-mustard sauce, double cheese-topped patties, and pickled chillies for real heat. What’s not to love?
These easy chicken tacos are a fast, flavor-packed weeknight dinner made with juicy chicken thighs, lime juice, garlic, Tabasco, and onion powder. The chicken is cooked in a skillet, diced, then tossed in the pan drippings for extra flavor before serving in tortillas with salsa, avocado, or your favorite toppings.
Ina Garten’s Chicken Piccata transforms boneless chicken breasts into golden, breadcrumb-crusted cutlets finished with a quick lemon, white wine, and butter sauce. Unlike traditional piccata, the breaded coating adds irresistible crunch. Easy enough for weeknights, impressive enough for guests – and ready in 30 minutes
I took on Marcella Hazan’s pan-roasted whole boned chicken with beef and Parmesan stuffing, starting with the mildly terrifying task of deboning an entire bird.
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.