Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.
Dinner 1: Crispy Salt and Pepper Shrimp with Steamed Rice
Crispy Salt and Pepper Shrimp features crunchy fried shell-on shrimp with a spicy, sweet, and savory coating. To keep the shrimp shells crispy and crunchy rather than tough, we use relatively small shrimp (31 to 40 per pound), which have thinner shells than large shrimp, and cook them in small batches in very hot oil. For our Steamed Rice, we first rinse the grains to remove some of their surface starch. We then start cooking the rice in boiling water, which provides enough agitation to release the remaining starch, resulting in just the right amount of stickiness.
Grill GlovesWhich grill gloves can take the heat?
Dinner 2: Latin Spice-Rubbed Grilled Flank Steak and Grilled Corn
For our Latin Spice-Rubbed Grilled Flank Steak, we use a heady spice rub to give the steak a rich, flavorful crust. We cook the steak over high heat for a short period of time to develop substantial char on the exterior while keeping the interior rare or medium-rare. Grilled Corn with Flavored Butter starts with browning the corn on a hot grill. We then transfer it to a roasting pan containing flavored butter. We cover the pan with aluminum foil and continue to cook the sweet, toasted ears until they pick up flavor.
The Best Kitchen TongsWhich pair offers the best precision and comfort?
Dinner 3: Stovetop Roast Chicken and Sautéed Swiss Chard
Stovetop Roast Chicken with Lemon-Herb Sauce has all the features of an oven-roasted bird, without having to preheat your oven. A technique of searing, steaming, and searing again yields chicken with crisp, golden skin, evenly cooked meat, and a flavorful sauce. The key to mastering Sautéed Swiss Chard with Garlic is getting the stems to finish cooking at the same time as the leaves. Sautéing the stems first over relatively high heat provides a desirable tender-crisp texture and lightly caramelized flavor that acts as a foil to the tender leaves, which we cook very briefly to maintain their earthiness.