Make Ahead

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

Can't find favas? Double up on peas. No pea shoots? Use mĊche or baby spinach instead.

If using presliced meat, be sure to cook it all the way through.

Keep an eye on the edge of the meat where it touches the grill: When it's browned, turn the pork over.

Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.

A minty spice rub perfumes these succulent lamb chops with tons of flavor.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household's are the same. Tweak it to your liking.

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.