A quick-to-make sauce that accompanies grilled steak gets its alluring smokiness from a dose of chipotle pepper sauce.

This highly adaptable salad invites substitutions. Trade out any of the vegetables or beans to create your own personal version.

Zesty shrimp kebabs become a handheld meal when tucked into a hoagie bun.

The spicy-sweet marinade that flavors this chicken couldn’t be easier.

The classic two-step cooking method used here—browning the pork on the stovetop first, then finishing it in the oven—produces meat that has a nicely browned exterior and perfectly cooked interior.

Balsamic vinegar intensifies the meatiness of the steak and complements the fresh flavors of the vegetables.

In this recipe, chicken’s stuffed with a trio of fresh herbs and a cheese that melts as the meat cooks.

One bite of these homemade fish sticks and you’ll swear off the frozen kind forever.

In St. Louis, pork steaks are grilled first and then simmered in Maull’s, a locally made barbecue sauce. This dish follows that tradition, substituting a terrific homemade sauce.

This colorful pasta dish showcases peak summer produce.