Dinner

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.

A new Harvard study says nuts may promote longevity; our study says they taste great. We rounded up recipes containing the healthy edibles and more.

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).

In place of pecans, try walnuts, peanuts, or cashews.

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.

If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon.

“If you don’t like sardines,” says Gjelina chef Travis Lett, “you’re going to today.” Make sure to ask your fishmonger to remove the center bones for these baked sardines but leave the head and tail intact and serve over pepperonata.

You can find Thumbelina carrots at farmers’ markets. Roast them up and serve them with cumin yogurt.

The tart sweetness of the pomegranate relish cuts through the richness of the lamb.

If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).

The flat cut of this Belgian-Ale Braised Brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy.. It will hold its shape better as it cooks, and slices neatly.

The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.

Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.

Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: “There’s a nuttiness when you get that color on it.”

A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.