Dinner

Feel free to substitute chard and radicchio for the endive.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.

Thinking about staying in tonight? Adam Rapoport, Bon Appétit's editor in chief, shares his go-to weeknight dinner menu.

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

Not into kale? Use chard or another hearty green instead.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

You can cook the chickpeas a day or two in advance to save time, then pick up at the step where you sauté the onion and garlic.

This would work with any other winter squash—acorn and delicata don't even have to be peeled.

These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.

This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

To cook the perfect olive oil–fried egg, make sure the skillet is really hot.