Dinner

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.

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.