Dinner

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

This is a great roast to knock out in the morning.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Crisp-skinned fish isn’t about high heat.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

Our senior food editor shares his family's Persian New Year feast with herby saffron rice, roasted black bass, and rose water brittle.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

The secret to a flavorful pan-fried noodle? Pork, mirin, and soy sauce.

Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.