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This sandwich gets immense flavor from a modest list of ingredients like eggs, vegetables, and herbs. The fish sauce spiked-mayo packs a powerful punch.

Usually just a pancake-like dough with egg, this version sports bacon, tomato and gooey cheese for a completely gratifying breakfast.

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

A crunchy crust gives way to the tender egg inside, and the crumbs soak up the velvety yolk.

A batch of herby rice is a natural partner to peak-season tomatoes. But don’t forget about this rice once those tomatoes are gone—green rice works in any season.

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.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

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.

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.

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.

A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.

Use the smallest tomatoes you can find at the market for this dish. They’ll be extra sweet and have thin skins.

This recipe packs in all the punches puttanesca is known for—salty! briny! olive-y!—without the need to cook a sauce. Two types of tomatoes are involved: beefsteaks get blended until smooth, and then tossed with cherry tomato halves.

The key to this classic pesto recipe is to add the basil at the very end, instead of blending everything all at once—that way, the basil maintains its flavor and vibrant green color.

Cooked in a pan on the grill, this double-decker smash burger won’t smoke out your kitchen, blanket your stove with grease, or force you to spend even one more minute of the sweet summer nights indoors.

Lamb chops need enough time on the grill to let the fat render. You’ll get flare-ups as the fat melts onto the coals—that’s inevitable—but instead of letting the chops char, just move them to a new spot as needed and keep going.