Dinner

This impressive-looking roast is easy to carve once you get started.

To keep the matzo dumplings light, don't overtax the dough.

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

This warm, buttery, pull-apart bread is easy to throw together (just five ingredients) and crazy versatile.

“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.

Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

Use prepared massaman curry paste to speed up the preparation of this massaman chicken recipe.

This corned beef hash is a two-step process, but nothing about it is difficult. 

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

Ask anybody’s nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

The sugar in the spice rub can burn if cooked too long, so watch these closely.