Dinner

Newsflash: you're messing up your tomato sauce by cooking it.

Crosshatching and salting zucchini before cooking removes excess moisture, allowing them to sear instead of steam.

Chilaquiles, that hangover dish of old tortillas crisped and doused in a tangy sauce gets a Middle Eastern makeover in this saucy tomato and hot pepper dish made with stale pita bread.

This is a quick and easy-to-throw-together, eat-the-rainbow revelation.

This recipe is a perfect sweet appetizer for any fall feast.

Cut into steaks, pork shoulder is a well-marbled, quick-cooking cut that's terrific for grilling—especially when seasoned with a barbacoa-style rub.

Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it up top) and it’ll soften into a deliciously smoky, spoonable mush.

Basting cauliflower in a spicy butter sauce as it grills infuses it with flavor while turning it beautifully amber. An impressive-looking vegetarian entrée, it also makes a wonderful side dish to any grilled dinner.

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.

If you don’t feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.

You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly.

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.