Dinner

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

Like risotto, but a bit lighter and brighter. Oh, and there’s pancetta.

This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

Basically just an excuse to eat breadcrumbs by the handful, TBH.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

My life is one big early bird special.

Take out your tofu and put away your winter coat.

This recipe takes all the right shortcuts and none of the wrong ones.

Eating your veggies is a lot easier when there's cheese and fried bread involved.

The meatballs are rolled in millet and then fried for a delicious, crunchy texture.

Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.

Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo.

A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.

No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.

Simply grilled fish in a foil packet. (Don’t worry if you can’t find turbot. You can use other flatfish such as Dover sole or flounder instead.)

This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating.

A bright summer salad perfect for a long, lazy lunch menu.

This simple marinade will fancy up any type of canned beans.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

Malfatti—literally “badly made”—are not as tricky to shape as you think. We’ll walk you through it.

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.