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A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying—like umami on a stick. Shiro miso—aided and abetted by mirin and lush mayonnaise—asserts itself beautifully against the meaty tuna. The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.

Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper, a Syrian chile with a mild kick.

When you put okra and cornmeal—two icons of the southern table—together in a hot greased skillet, magic happens, especially when you've tossed in a little crisp bacon for good measure. These fritters are best when eaten immediately, but try not to devour them all before they've even left the kitchen.

Tossing hot vegetables with vinaigrette is the best way to get them to soak it up, and artichokes straight off the grill are no exception. Mint and capers is a combination that flatters artichokes° and somehow, with the added grill flavor, the effect is doubled here.

Food editor Gina Marie Miraglia Eriquez picked up her technique for grilling pizza during a college visit to Al Forno, in Providence, Rhode Island. Here, she tops that irresistibly charred crust with ingredients that have a natural affinity for one another: sweet cooked-down onions, toasted walnuts, and the bite of Gorgonzola.

Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor.

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want—not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.

Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday items you probably have in your pantry already.

Indian flavorings give this vegetarian main some extra pizzazz.

Purchased pie dough makes an almost-instant crust for the tiny tarts.

This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.

The pasta is extra flavorful because it's cooked in the herb broth. Serve with warm rustic bread.

This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach.

In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.

Fresh ricotta cheese (available at some supermarkets and at Italian markets) and good-quality olive oil are the keys to this great salty-sweet dish.

Serve this cold or at room temperature—perfect for a picnic or barbecue.

You can find crisp, delicate pea shoots in the spring at farmers' markets, Asian markets, and some specialty foods stores.

In this new take on the Caesar, fried eggs top the salad, and fish sauce replaces the usual anchovy fillets.

Asian flavors add some heat to the classic French dish moules marinières.