Paul N., Recipe Tester

An exceptionally tasty way to serve zucchini that’s not basic or boring. Garlicky, tangy, and minty, it makes a side dish that definitely stands out.

These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And a rub that’s so good you might not want any sauce.

Sorta astounding just how balanced the flavors are in these quick and easy skewers that take just a handful of everyday ingredients.

Just because you put dinner on the table pronto doesn’t mean you have to sacrifice anything in terms of satisfaction. Not at all. The proof is here.

Marinated and grilled lamb skewers are subtly spiced and given a delicious char, making them the ultimate finger food. The intoxicating fragrance alone will make these a favorite.

A Vietnamese classic that comes together in minutes and bears that enticing and classic Vietnamese juxtaposition of tastes and textures and temperatures. Sigh.

An enticing example of just how exquisite Middle Eastern food is. And, for the uninitiated, it’s the perfect vehicle for trying sumac, a tangy red spice that flaunts a tartness much like lemon.

Chef Jonathan Waxman shares the secret to making crisp-skinned roast chicken without waiting for an entire hen to roast. And it’s seriously so easy.

In this simple one-pot supper, chicken thighs are bathed in a sauce that’s informed, though not overwhelmed, by lemon. Warning: You’re gonna wanna spoon that sauce onto everything.

Sweetly tart and almost too pretty to use, these translucent slices of citrus lend a quiet loveliness to all manner of desserts.