Dinner

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

Stock your ice box with a few weekend-made meals (pot pies, meaty baked pastas, and curries are all great) and forget all about dinner stress.

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.

The steak can be marinated a day in advance—in fact, it gets better.

One of many cool things about (super-nutritious) sprouted lentils: They don’t need to be cooked first.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

Garlicky, pungent ramps set off pesto pyrotechnics.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.

When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

Somewhere a Bloomin’ Onion is weeping.

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.

The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.