Dinner

Set out these smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town.

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

Depending on their level of ripeness, plantains can be savory or sweet—for this sweet plantains recipe, look for mostly black ones.

This easy pasta salad recipe will be the hit of your next potluck.

This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.

Poach salmon in the same thyme-and-garlic-infused water that the corn is boiled in for this refreshing, time-saving salad dinner.

Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.

In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken.

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.

A play on pesto grilled chicken, this recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.

Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi.

Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens.

You can think of this cucumber salad as a spin on homemade dill pickles. It gives you a bit of that flavor without much time or effort.

Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.

Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.

Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.

This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.