Gourmet

These dumplings are the most succulent we'’ve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.

Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruit’s different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos’ raw brightness.

The rich flavors of the pork and chive dumplings shouldn’t be drowned out by a heavy sauce. This quick one is all you need.

We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it's a natural with a tomato salad and corn on the cob.

This creamy fettuccine Alfredo is truly luxurious and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.

This really simple, really beautiful stir-fry of earthy, bright green watercress is a "tumble of yum," in the words of food editor Maggie Ruggiero, who tested Reusing’s recipes.

Like the classic steak preparation for which they are named, these crisp panko-crusted ribs cook fast, but they're surprisingly tender on the inside.

Fresh ginger and pear infuse a robust old-world favorite with newfound vibrancy.

Tri-tip is flavorful and well-marbled, but because it’s really a roast rather than a steak, salt and seasonings don’t affect it the same way they do a thinner cut. That’s where this Mediterranean-inspired relish comes in. The combination of roasted red pepper, sun-dried tomatoes, and capers adds savor to every bite.

We love the many textures and flavors of this spicy coconut curry with butternut squash, spinach, and cashews. Bottled red curry paste keeps it supermarket-friendly.

For a substantial vegetarian spin on köfte(a kind of Middle Eastern meatball), we beefed up grated zucchini with fresh herbs and mashed chickpeas. The accompanying pilaf, which uses both beets and their greens, is brilliantly colored and gets a joyous crunch from slivered almonds.

This quickly braised lamb brings a bit of French country straight into your kitchen.

Oatmeal lovers, be warned: This warm couscous topped with fragrant fruit compote is an incredibly easy way to start the day with real panache.