Passover

This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”

The key to success, or so I’m told, is to not get too clever.

This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.

When you’re not in the mood to do much work, you need a marinade that does the work for you.

A main and a side all in one: As the chicken fat renders, it bastes the vegetables for a built-in side dish.

Don’t tell my grandmother, but I’m trying something new this year.

The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.

It’s brothy, chickeny, herby—and definitely has two matzo balls.

Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

This (gluten-free!) flourless chocolate cake is decadent, rich, and super-easy to make.

Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

And we mean lots.

Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.

Like deviled eggs—but faster, easier, more delicious, and fancier-sounding.

Chicken thighs are our desert-island weeknight protein.

When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.

These crunchy garlic chips belong on every steak you make.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.