Dinner

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.

Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.

Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Preparing this soup on the weekend means lunch is ready to grab and go on your way out the door Monday morning.

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing.

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.