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A velvety, light and fluffy white bean dip with sizzled garlic oil on top.
4.0
(4.2)
The flavors of this fish are out of control—super spicy, super intense, super delicious.
4.0
(4)
Quick
This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.
4.0
(3.75)
Easy
We love the chewy, bouncy texture of wood ear mushrooms.
5.0
(5)
Quick
An herbaceous, zippy pesto to serve with crudités or whatever else inspires you.
4.6
(4.57)
Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.
5.0
(5)
Easy
This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.
4.7
(4.67)
Vegan
Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.
5.0
(5)
Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it's too salty.
4.7
(4.73)
With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.
4.3
(4.34)
A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad.
4.7
(4.67)
Quick
Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.
4.4
(4.38)
Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.
4.7
(4.66)
This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.
3.6
(3.59)
The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
5.0
(4.75)
Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew.
4.6
(4.56)
Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.
4.6
(4.63)
Quick
Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.
5.0
(4.75)
For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.
4.3
(4.25)
This satisfying rice dish can often be an elaborate, ambitious affair, but our version simplifies the process without sacrificing any complexity of flavor.
4.7
(4.67)
Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time.
4.4
(4.41)
Stash a bag of arepa flour in your pantry and a satisfying dinner is never far away.
Sarah Jampel
There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.
4.0
(4.08)
The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.
5.0
(4.78)