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You’ve never met a dumpling filling that’s as fluffy and moist as this one.
5.0
(5)
Polenta alfredo, polenta mac ‘n’ cheese, whatever it is, this polenta is very creamy and cheesy. We like that.
4.0
(3.88)
Easy
This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.
5.0
(5)
It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.
4.0
(3.96)
The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.
4.4
(4.38)
Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
5.0
(4.8)
Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.
4.5
(4.5)
Quick
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)