Dinner

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.

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

“I love the crunch and juiciness that the pomegranate seeds can bring to a rice dish. It brightens everything up.” -Elenaore Park, recipe tester

You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.

If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

This spicy pork ribs recipe is all about the glaze. It also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

A simple white wine pan sauce brings this one-skillet dinner together.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.

Boudin Blanc - or sausage - stuffings are a good choice for leaner cuts like this turkey breast recipe with chestnuts.

If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

This Mustard-Crusted Branzino is great butterflied—a quick and easy method for cooking a whole fish. Ask your fishmonger to do it for you.

This spinach is great on its own, but paired with a quick-cooking protein like flounder, you have dinner in about 20 minutes.

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

A simple, straightforward cornbread that we’d happily serve alongside a bowl of chili on any other day of the year.

In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive.

Drying out and toasting the cornbread in the first step of this recipe guarantees a crisp, flavorful dressing.