This 20-Minute Thai-Inspired Summer Vegetable Curry with Seared Salmon makes the perfect weeknight summer meal.

It’s amazing how much technique effects the final outcome when you’re cooking.

The mere thought of green beans made me gag as a kid until I had them for dinner at a friend’s house and realized they aren’t inherently mush. (Sorry, Mom…you were notorious for overcooking the beans!)

I disliked fried eggs until I learned how to cook them so that the whites are set and the yolks are runny. (The only thing worse than chalky overcooked egg yolk is icky undercooked egg white goop…ugh.)

And I thought I hated fish skin until I realized that it can be crisp and flavorful. (Hello wild-caught salmon and a short stint in a very hot pan.)…