Dinner

Salting fish removes the fishy-tasting juice from the flesh.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves.

Buldak is a chargrilled dish identified by its bright red sauce—sweet, savory, and spicy thanks to the one-two punch of gochugaru and gochujang.

Whether served simply with butter or with yogurt and almond-mint gremolata, ember-roasted sweet potatoes are a sweet, smoky delight.

Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.

These pan-fried pork cracklin’s are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.

This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry.

Caprese salad thrives on simplicity and using the freshest ingredients possible: heirloom tomatoes, mozzarella, basil, and extra-virgin olive oil–that’s it!

I use these creamy black beans in my breakfast burritos, but they can be enjoyed in many other dishes too. Make extra for bean and cheese tacos, or use them as a side dish with roast chicken. These black beans can also be used in tamales, sopes, or simply spread on a tostada with salsa. The possibilities are endless.

This classic coleslaw recipe is timeless for a reason: It’s crunchy, cool, and refreshing. Here’s our best take on the crowd-pleasing BBQ side dish.

Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.

The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.

Step away from the oven—this flan is cooked on the stovetop.

This beet-tahini dip starts off sweet, then gets a little spicy.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.