This preparation of chicken tikka uses boneless, skinless chicken thighs and a broiler for the same effect — layered, slightly smoky flavor from charred edges of otherwise juicy, tender chicken thighs. With minimal cleanup, this dish is delicately sweet, deeply spiced and has a confetti of textures. The chicken is marinated in ginger, garlic and a mix of heady South Asian spices — red chile powder, cumin, garam masala — and yogurt is used as a tenderizer. Thirty minutes of marination does the trick but overnight is better. Bell pepper and onions sweeten during broiling and their edges char and crisp up too. Plus, juices from the spiced chicken further flavor the vegetables. Eat any leftovers in a salad or sandwich.

Toss corn, green beans, and tomatoes in a pungent combination of chile, fish sauce, lime juice, garlic, and sugar for this corn salad perfect for summer.

This simple yet timeless pasta dish features umami-rich mushrooms infused with flavorful aromatics, proving that classics never go out of style.

Soup with clams

Whether you call it beef Bourguignon, beef Burgundy or just a simple beef stew, this is a classic for a reason. The process of stewing can be the simple and soulful act of creating a homely meal, or it can be an application of an enormous number of scientific principles.

This Bean Soup comes to you from El Bulli restaurant, famed in its time for topping the World’s 50 Best Restaurant list, year after year. But fear not! This is not a complex Michelin star dish. It’s a simple bean soup from the El Bulli staff cookbook, "The Family Meal". Don't skip the Picada. It totally makes it.

Generously burnished and with a velvety, custardy interior, this rustic, crustless cheesecake fromthe Basque region of northern Spain is the platonic ideal of a low-effort, high-reward dessert. Thecaramelized exterior evokes a toasty marshmallow, but the cake itself is not too sweet. MartiBuckley adapted this recipe from La Viña, a small bar in San Sebastián, for her cookbook, “BasqueCountry” (Artisan, 2018). This statement cake is achieved using only five primary ingredients. It’sbaked at a higher temperature than a classic New York cheesecake and in the hot oven, thecheesecake dramatically inflates into a soufflé-like puff before sinking into itself, creating a cradlefor fresh fruit, should you wish to serve it with some. But Basque cheesecake is perfect on its own,at its arguable prime the day after it’s made, enjoyed at room temperature. —Tanya Sichynsky

Homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor. Hot-smoked salmon makes a showstopping buffet centerpiece any time of day.

In 2018, Food & Wine named this recipe one of our 40 best: "This is the best crab cake recipe you will ever find. If you don't overmix, and don't pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven," Andrew Zimmern says. "Seriously, they are that good. Follow the steps to the letter and you will be making these cakes every opportunity you have. For years I searched for a great crab cake recipe. I wanted one that didn't have a lot of filler. There is, in fact, a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest transgressions I find in American cookery," he contends.

This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce.Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give itthe rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or groundturkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning inadvance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, untilready to bake.

I love coquilles Saint-Jacques – plump and juicy scallops baked or grilled in their shells, in garlic butter with bacon, parsley and a drizzle of wine, and that lovely breadcrumb top. The flat mushroom is also the perfect vehicle for all of these wonderful flavours – particularly when it’s not scallop season. Look for the largest flat mushrooms you can find. Big portobello mushrooms, which are so juicy and fat, are perfect.

Shiro miso, also known as white miso, is a fermented mash of soybeans and rice with an incredibly rich, sweet flavor that packsa punch. It pairs particularly well with ginger and garlic, and is combined here with those aromatics, butter and panko breadcrumbs for a crisp coating. As it bakes, the miso crust caramelizes and forms an addictive flavor that elevates the mild cod.

Chicken thighs have all the makings of a weeknight staple: they’re inexpensive, they cook quickly and they aredependably moist and flavorful with the simplest of seasonings. In this hands-off recipe, the thighs are baked ata high temperature until the skin is crisp and the meat is tender. If you have time to marinate the thighs for a fewhours, the chicken will be even more flavorful, but even 30 minutes will do the trick. Consider the herbs andseasonings in the marinade a starting point, but feel free to use what you have on hand. If you want to brown thechicken skin further, place the pan under the broiler for a minute or two at the end of cooking.

This is a sort of ad-lib fish stew, inspired by the kind of stew you’d find served in the South of France: Its exact proportions and quantities aren’t set in stone. Use whatever white-fleshed fish and shellfish you like. Potatoes make the dish more substantial, and the slices really absorb all the lovely flavors of the stew.