Saute

Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

A super simple red sauce lets the shellfish shine—say that 5 times fast.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.

Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

No tough strips of dry meat here.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

If you have a wok, gold star goes to you! Use it!

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

The shrimp is even better when it’s grilled.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Crisp-skinned fish isn’t about high heat.

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

This is the time to break out the grating attachment to your food processor.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.