Dawn Perry

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

These spicy, crunchy pita bits are your new, improved crouton.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

Like the opposite of master cleanse, with a similar kick.

Use this spicy vodka in a Bloody Mary for extra kick.

Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.