Test-Kitchen Tip Squid must be braised slowly over low heat or cooked briefly over high heat.

Tandoori Chicken.A spiced yogurt marinade ensures flavorful, tender grilled chicken thighs and drumsticks in this version of the classic Indian chef from legendary chef Madhur Jaffrey.. Get the Recipe.

These spicy, moist chicken burgers from Paige Grandjean take flavor cues from the classic pairing of Buffalo wings and blue cheese dressing.. Get the Recipe.Unadon (Grilled Eel Rice Bowl).Food & Wine / Photo by Greg DuPree / Food Styling by Jennifer Wendorff / Prop Styling by Christina Daley.

Sweet, soy-glazed grilled eel caramelizes beautifully for this traditional Japanese dish from chef Sangtae Park, served with steamed rice.. Get the Recipe.Charred Cabbage with Ssamjang Butter.

A ripping hot skillet is the secret to the restaurant-worthy char of this cabbage appetizer or entrée from chef Andrew Zimmerman.

An umami-packed, Korean-inspired butter gives it even more dimension.. Get the Recipe.Clean the pot and return to the stove..

Combine remaining 6 tablespoons turbinado sugar and remaining 1/4 cup oil in cleaned 10-quart pot and cook over medium-high heat, stirring frequently, until sugar turns dark brown and begins to foam, about 4 to 5 minutes.Add pigeon peas, rice, and remaining 1 cup onion and cook, stirring constantly, until onions are translucent and mixture is coated with caramelized sugar, about 5 minutes; season with 1 1/2 teaspoon salt and 3/4 teaspoon pepper.. Stir together reserved cooking liquid from the meat with coconut milk, adding water to mixture as needed to equal 8 cups total.

Add meat and cooking liquid mixture to rice mixture and bring to a simmer over medium heat.Reduce heat to low and stir in Scotch bonnet and bay leaves; season with remaining 2 1/2 teaspoons salt and remaining 3/4 teaspoons pepper.. Cover and cook until liquid is completely absorbed and rice and beef are tender, about 35 to 40 minutes; serve immediately.