Rick Martinez

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

This recipe can also be used to make a 9" round cake; cook time is the same.

This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.

This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.

Whipping up a homemade Caesar salad dressing is easier than you might think and definitely worth your while.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

To get that classically decadent, milk-in-every-bite texture, be patient and let it sit overnight.

A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.

The shrimp is even better when it’s grilled.

This cake is a legendary (and delicious) Depression-era mistake.

There’s no shortcut when it comes to caramelizing the onions—be patient.

New to kombucha? This cocktail is perfect for a test drive, because you’ll get a taste of “original” (unflavored) kombucha.

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.

A bread pudding you can have your way.

The butter sauce for this recipe was developed in the early 20th century in Delhi as a way to soften leftover tandoori chicken with tomatoes, butter, and cream.

Coconut oil and milk are the magic ingredients in this sweet potato recipe.