Dinner

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.

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.

If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.

Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.

Make this simple and super-satisfying soup your go-to weeknight meal.

A not-so-average torta with crispy chicken and black beans for the win.

Brisket, bacon, and beans are the culinary trifecta you’ve been waiting for.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.

Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.

Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.

The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.

This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.