Dinner

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

We're super psyched to make an end-of-summer cake, a cheesy salad, and these other new recipes.

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

The trick to a roast a crisp crust? Cranking up the heat just before the roast is done.

It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time. 

A boneless rib eye is your best bet, plus it’s easier to serve family-style.

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better. 

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

Brining makes all the difference when making tonkatsu, even if it’s just for a few hours.

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

No need for coarse or homemade breadcrumbs here. The finely ground store-bought kind your mom used is ideal for this cutlet. 

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.