Dinner

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.

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

Braising octopus might sound advanced, but it’s as easy as simmering a pot of beans.

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.

These simple dinner recipes incorporate winter flavors into your weeknight favorites: chili, salads, and chicken.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.

When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

Look for celery root that is firm—not spongy—at the bottom end.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

When making this roast duck recipe, don't forget to save all that precious rendered duck fat.