Dinner

A feel-good dinner designed to cram a ton of veg in each serving.

From bistro classics like cassoulet and croque monsieur to playful riffs like banana-pudding-inspired Paris-Brest.

The secret to success? Kneading with your feet.

This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.

Team butter? Team mayo? This crisp, gooey sandwich won’t make you choose.

Like tomato-braised frozen dumplings, creamy chili-crisp pasta, and the world’s best tuna melt.

Like sheet-pan lasagna for a crowd, dried-cherry pork chops for two, and plenty of apps for whoever you’re serving.

Made with just a few ingredients, this is the ideal fancy-but-easy dinner.

An oven-baked take on the Atlanta classic.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.

Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Like miso soup with chicken and squash, Instant Pot pho, and a greens-laced riff on pasta e fagioli.

The only way to improve our very best stuffing recipe? Add breakfast sausage.

A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.

These tender turkey meatballs swimming in gravy are ready to be served up with mashed potatoes and sweet-tart cranberry jam.