Serves 8

“A real paella is infused with smoky flavor, which is why traditional Spanish cooks almost always make the dish outsi...

Fregola is a bead-shaped pasta from Sardinia; it’s nicely chewy and can be used as a phenomenal base for a summer sal...

Curing raw salmon fillets in a combination of salt, sugar, dill and lemon zest for 90 minutes, then soaking them in s...

For anyone who comes home from the farmers’ market with an overabundance of stone fruits, this pie from pastry chef L...

If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously...

This salad is an extraordinary combination of ingredients that wouldn’t seem to go together: feta, strawberries and a...

Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and yell...

Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It’s a minor innovation, b...

This classic Caesar salad is loaded with plenty of garlic, anchovies and Parmigiano cheese. It's also fast and easy t...

To help keep his chickens juicy throughout the lengthy smoking process, Brian Perrone soaks them first in a lemony br...

Traditional Indian cooks often turn to spiced yogurt marinades when using a clay oven called a tandoor. Wrap the succ...

The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.

Meaty cuts, like leg of lamb or steak, can sit in a wine-based marinade for a couple of days, soaking up lots of flav...

A simple paste made with oil and spices can be rubbed on tofu two days in advance. The paste’s robust spices are espe...

A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor during a 24-hour soak. Grace Pa...