It’s tough to highlight peak summer tomatoes in pasta. To make the most out of their bright flavor, summer tomatoes should be minimally cooked. This recipe gently warms the fruit, so they keep their acidity and succulence. Since the tomato hasn’t had the liquid cooked out, it doesn’t cling to the spaghetti the way a cooked pomodoro would, but this keeps the dish light and bright, and makes it perfect for a hot summer day. Be sure to serve with plenty of bread to sop up the cheesy sauce that is left behind at the bottom of the bowl. If juicy, ripe tomatoes aren’t around, swap out for cherry tomatoes and blend them instead of grating to get a similar effect.

Musaqa’a, traditionally made with ground beef and eggplant, is one of Aisha Abdel Gawad’s father’s favorite Egyptian dishes. Her husband, on the other hand, is vegetarian—and isn’t a fan of eggplant. Gawad created this version of musaqa’a to appeal to meat eaters and vegetarians alike. Her solution is to trade meat for lentils in the richly spiced tomato sauce that gets layered between eggplant slices. The lentils add a nice heartiness to the dish, while smoky eggplant lend that meaty texture. The result closely resembles classic versions but can satisfy everyone. Top with a salty cheese like feta for a creamy finish. Eat it as is or over rice like her 5-year-old likes to do.

This recipe illustrates how to best preserve pimentón’s unique flavors when searing is involved: the paprika is mixed with olive oil and then brushed onto butterflied and pounded pork tenderloin only after the meat has been browned in a hot skillet. Spanish smoked paprika is available in different degrees of spiciness. For this dish, if you have the choice, opt for sweet (dulce) or bittersweet (agridulce).

This no-colander-necessary, one-pot pasta method isn’t a gimmick: Cooking the noodles in just enough seasoned stock means they’re done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.

I love this creamy sun-dried tomato chicken dinner that's wonderful for company. Everything is cooked in one skillet, which makes it even better!

Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed.

We like serving the eggplant in its charred skin, but the cooked flesh also can be scooped into a bowl, mashed, and mixed with the herbs, then finished with olive oil and lemon juice. Look for smooth, unblemished eggplants, and leave the stems on when halving them. To cook the eggplant indoors, heat the broiler with a rack about 6 inches from the heat. Place the oil-brushed eggplant halves cut side up on a wire rack set on a rimmed baking sheet. Broil until golden brown, about 10 minutes, then reduce the temperature to 475 degrees and roast until soft throughout, another 30 to 40 minutes. Don’t forget to score the eggplant. This allows the garlic flavor to penetrate.

A Lowcountry favorite that likely descended from West African jollof rice, this classic tomato and rice dish is also sometimes called Carolina red rice – or simply red rice. It often contains sausage, but this version, inspired by how the chef Millie Peartree’s mother, Millie Bell, used to make it, relies on bacon for its depth. (Still, if you’d like to add sausage, just let it sear with the vegetables in Step 3.) To start, the “holy trinity” (bell pepper, onion and celery) is cooked in the bacon fat, infusing the cooking liquid. Then, the rice is baked to ensure it’s perfectly cooked. Serve this alongside baked chicken or ham, green beans or collard greens, for a full, satisfying meal.

Yogurt makes an ideal marinade, as its acidity helps tenderize meat and it caramelizes beautifully when cooked over a high heat. In this recipe, yogurt is the backbone of a simple mixture (made with turmeric, onion, salt, and pepper) that takes just minutes to assemble and works magic on bone-in chicken thighs. Once grilled, the chicken is finished with a jolt of flavor thanks to lashings of chile-infused honey and a shower of tender herbs.

Chicken burgers are notoriously dry, but not anymore! Adding minced roasted mushrooms to ground chicken not only adds extra moisture, it gives a deep umami flavor that even beef lovers will drool over. A little more time-intensive than a regular burger, this version is oozing with flavor and well worth the extra effort–crunchy, tangy, sweet, savory and juicy, all in one burger. The jalapeños aren't spicy because they are seeded, but if you want an extra kick, leave the seeds in. Save time by making the sauce, slaw and patties ahead of time.

This eggplant parmesan recipe is an adaptation of one found in Jamie Oliver’s book, “Jamie’s Italy.” This version of the traditional Italian-American juggernaut omits the often messy process of breading and frying the eggplant, and instead calls for roasting it until golden brown. The eggplant and sauce can be prepared and the dish assembled ahead of time; cover and refrigerate it for up to 2 days and bring it to room temperature before baking.

A very healthy AND flavorful burger with a little extra crunch.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What’s our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.

"Top Chef" winner Richard Blais shares a dish that he created in honor of Rach and his decade-long friendship with her. It's basically chicken piccata with chopped lobster meat mixed into the sauce, along with a little white miso for extra flavor. "Everyone loves chicken," he says, "and everyone loves Rachael Ray, including me!" And the lobster part? Richard Blais says he's a little bit like a lobster: "I'm expensive, some people think I'm overrated and at the end of the day, it's good to have on the menu once in a while. So, chicken and lobster, Rachael and Richard—that's what we're doing." Pro Tip from Richard: You can sub shrimp for the lobster, if you like.

This beginner-friendly, hands-off braise is for anyone seeking fall-apart pork and lots of savory sauce. After browning whole heads of garlic and the pork, the two braise with water until the pork is shreddable, the garlic is buttery and the surrounding liquid is as flavorful as can be. Some braises are loaded with many aromatics, but this one zeroes in on caramelized garlic, a heavy hitter that can singlehandedly season a dish. Slice or shred the meat and serve with something starchy to soak up the braising liquid, like mashed potatoes, tortillas, or bread for dunking.

Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!

..

Here’s your chance to master one of Spain’s classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that’s what gives this a custardy (not bouncy) texture.

Souvlaki translates from the Greek as “skewer,” but for this easy weeknight rendition, we forgo the skewers and cook individual pieces of chicken. And instead of firing up the grill, we simply turn on the broiler. A quick marinade of olive oil, garlic, lemon and oregano seasons boneless, skinless thighs while the oven heats. Souvlaki wouldn’t be complete without tzatziki, a cooling cucumber-yogurt condiment; for ours, we shred then salt an English cucumber, and add fresh dill for bright herbal notes. To eat as a wrap, squeeze fresh lemon juice over the chicken, then spread tzatziki on the pita and tuck in the meat and veggies.

Guevara’s, a vegan café and market in Brooklyn, was the site of my first eggplant torta milanesa, a textural marvel of a sandwich with battered and shallow-fried eggplant as the star (in place of the traditional chicken, pork, or even steak cutlet you’ll often find getting the breaded and pan-fried milanesa treatment). This version is inspired by that meal, but is distinctly not vegan, due to the mayonnaise and queso Oaxaca.

This recipe is proof that stews don’t always need to be simmered for hours on end to be complex, rich, and satisfying. In this delicious and easy vegetarian stew, eggplants and potatoes are cooked in a deeply savory miso sauce with a funky, salty-sweet richness. Both vegetables act like sponges, with the eggplant becoming tender and creamy and potatoes turning soft and toothsome, while soaking in all the umami flavor of the base. You can use Italian eggplants instead of the Japanese variety called for here, (Italian & American eggplants are big, oriental ones are slim and long) but remember that the Italian variety take longer to cook so increase the cook time by 10–15 minutes (they should feel fully tender when done). Top with crushed peanuts or fried onions for added texture.

A grilling recipe that's make-ahead friendly and doesn't have to marinade for hours to pick-up great flavor? Oh have we got you covered. The chicken can be grilled an hour ahead of time—it gets more flavorful as it hangs out in the lemony marinade. And remember: When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

The relatively low temperature and lack of oxygen in the bag will prevent your pesto from losing its vibrant green color. When slicing the chicken, don’t be alarmed if the meat isn’t bright white and has a hint of pink to it. It’s completely cooked and is in fact pasteurized, that is, very safe to eat!

Consider this your intro to frying at home. Shallow-frying breaded chicken cutlets in a large Dutch oven—instead of a lower-profile skillet—significantly cuts down on messy splattering oil. The most important thing to remember when frying is to lower the food into the hot fat slowly, carefully, and away from you; as freaky as it might be to get close to the oil, it's way more dangerous to toss something in from a distance and end up getting splashed. Fortune favors the brave: After one bite of crunchy, juicy chicken with a good swipe of spicy Dijon, and we guarantee this won't be your last time frying at home.

Each step and ingredient in BA’s Best Chicken Parmesan is given its due: We kept the butterflied cutlets on the thicker side, so they don’t overcook. We marinated them in lemon, olive oil, and garlic to tenderize the meat as much as flavor it. We then opted for panko over Italian breadcrumbs, for their superior crunch, and gave the breaded cutlets a shallow fry to achieve an evenly golden-brown crust. When it comes to that blanket of simple yet rich tomato sauce, we added tomato paste for extra depth. (Just make sure to leave a few patches of cutlet uncovered by sauce so they stay extra crispy.) And for the melty ooey-gooey layer (the reason we’re all here), we landed on a combo of Parmesan cheese, for its salty edge, and low-moisture—not fresh—mozzarella cheese, for its creamy texture. Although you’re only using four breasts, this chicken parm recipe will feed up to eight people—more if you’re serving it with accompaniments like a big green salad, high-quality pasta, or great bread

These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip). Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like.

The most celebrated schnitzels in Vienna feature a crisp golden crust that puffs dramatically around a thinly pounded veal cutlet (pork loin cutlets are an easy, inexpensive alternative to veal), allowing the meat to cook gently within. Head over to Germany and you are more likely to find schnitzel with a crust that adheres to the meat. Both versions can be fantastic. For an extra-puffy crust, brush the cutlets with vodka before breading them. The volatility of the alcohol produces steam that inflates the schnitzel as it fries. (Water or white vinegar will also work if you want to avoid using alcohol.) If you prefer a crust that adheres more closely to the meat, whack the cutlets with the back of a knife a few times after pounding them in Step 3 to create an uneven surface texture; dry the meat well on paper towels, and skip the vodka coating in Step 5.

Filled with feta, yogurt and oats to keep the chicken tender and flavorful, these meatballs lean Mediterranean, but they’re subtle enough to play well with others. Though they anchor any meal as the main character, they welcome a wide range of supporting cast members. You could roast broccoli, asparagus or other vegetables with a similar cooking time in another sheet pan in the oven, or add heartier vegetables like delicata squash to the oven first, since they take a bit longer to cook. Serving the meatballs in a bowl of leftover tomato sauce or your favorite marinara would be a winning combination, too. Use them to add heft to salad, or (gently) drop them into a brothy soup just until warmed.

Chicken cutlets are just thin cuts of chicken breast, you might be able to find them at the grocery store. If not, you can butterfly them at home (I do!) just slice a chicken breast in half lengthwise to make 2 cutlets from each half chicken breast. I strongly recommend dredging the chicken in flour before frying, as that will give you that lovely crispy crust and create lots of flavor for your sauce.

Marry Me Chicken is creamy, juicy, and full of flavor! It’s said that this chicken dinner is so good that if you make it for your partner, a marriage proposal will be his next question. This creamy chicken is also family-friendly, and definitely a crowd-pleaser! All you need to make this wonderful dish is just a few ingredients and half an hour from your time.