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Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.
4.0
(3.96)
Easy
Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.
4.0
(4.1)
This oxtail soup recipe is the ultimate dead-of-winter warmer.
3.6
(3.61)
Quick
“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor
3.3
(3.3)
Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.
3.4
(3.41)
Easy
Save any leftovers and tuck them into sandwiches or fish tacos.
3.7
(3.72)
This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco
4.0
(4.04)
Quick
This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.
4.0
(3.81)
Quick
This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston
4.0
(3.94)
Quick
“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer
3.7
(3.73)
Easy
This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin
4.0
(4.06)
Easy
A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.
4.4
(4.35)
This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.
3.6
(3.6)
Quick
Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.
4.0
(4.14)
Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.
5.0
(5)
This recipe proves that streusel makes everything better.
3.6
(3.62)
Easy
Preserve summer's golden ears of corn by pickling it in a spicy brine.
4.0
(3.8)
Quick
An aggressively seasoned marinade delivers big flavor.
4.0
(3.83)
Quick
The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.
3.3
(3.3)
Quick
Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.
3.7
(3.65)
The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.
3.7
(3.67)
Quick
A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.
3.5
(3.49)
Quick
Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.
4.0
(3.9)
Quick
Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.
4.0
(4.06)