Dinner

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. 

This deeply flavorful Puerto Rican rice dish is to pernil as stuffing is to turkey—a holiday meal wouldn’t be the same without it. 

Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece. 

Instant dashi adds max flavor to any dish, fast. 

This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

Instant dashi powder gives so much savory umami flavor to the oats that this porridge can easily be served for dinner. 

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.

This is how you kick off a heavy winter meal.

Sticky, flavorful wings that get a rich, deep color from dark soy sauce.

You’ve never met a dumpling filling that’s as fluffy and moist as this one.

Polenta alfredo, polenta mac ‘n’ cheese, whatever it is, this polenta is very creamy and cheesy. We like that.

This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.