Dinner

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.

This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction.

7 reasons you should absolutely be cooking at home on the 14th.

Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

This weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

Crispy ground lamb, with its earthy, grassy flavor, stands up perfectly to a big pile of fresh herbs and salty marinated cheese.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

Consider this your intro to frying at home. (It's worth it, we promise!)

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

Want crispy-spicy chicken wings without having to deep-fry at home? We got you.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

The new #Cook90 cookbook is full of meal inspiration to carry you from breakfast to lunch to dinner—to tomorrow.

The classic diner staple gets a nighttime upgrade.

This larb was love at first sight.

The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.