Dinner

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

Beans cozy up with spring alliums and plenty of olive oil.

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

Level up your weeknight fish routine with a crispy, flavor-packed crust.

Time to get cracking!

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

These light and eggy cheese puffs are channeling your favorite bar snack.

Crisp on the outside, pillowy on the inside, and up for dancing with any savory flavor in your fridge or pantry. 

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

This mouthwatering vegan mushroom sloppy is so good you’ll think twice before ever picking up a pack of ground beef again.

This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.

Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.

Smoked salt and herbs add depth and sweet pickled radishes bring some zing to this bison rib eye.

This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.