Dinner

Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Who says one frittata can't have it all?

This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

It’s fast, it’s easy, and makes for a killer steak sandwich for dinner tomorrow, a little strategy we call nextovers.

Why choose between verde and roja salsa when you can have both?

What’s better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

Everything’s better in bowl form, and this salmon dish flavored with a garlicky za’atar dressing is no exception.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Kabocha squash is made for purées.

You won’t wanna wait til morning.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

The trick to this recipe is using the pan sauce as a base for the sesame noodles.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.